Watermelon Gazpacho with Cucumber-Blueberry Salsa
Servings: 6 servings
Calories: 65kcal
Sweet, savory, and wonderfully refreshing, this Watermelon Gazpacho is a fresh take on the classic Spanish soup. Ripe watermelon is blended with cucumber, green bell pepper, fresh herbs, and a touch of jalapeño for a chilled soup that's light, vibrant, and perfect for summer entertaining. Each serving is topped with a colorful cucumber-bluberry salsa that adds bursts of sweetness, gentle heat, and crisp texture, making every bite as beautiful as it is delicious.
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Ingredients
- 3½ cups 530 g ripe seedless watermelon, cubed
- ½ cup 75 g peeled cucumber, chopped
- 2 tablespoons chopped green bell pepper
- 1 tablespoon minced shallot
- 1 teaspoon minced jalapeño seeded
- 3 –4 basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon sherry vinegar
- ½ teaspoon flaky sea salt plus more to taste
- Freshly ground black pepper
Blueberry & Watermelon Salsa
- ¼ cup fresh blueberries cut in half if they are large
- ¼ cup tiny watermelon cubes
- 2 tablespoons tiny cucumber dice
- 1 tablespoon finely minced shallot
- 1 –2 teaspoons finely minced jalapeño to taste
- 1 tablespoon thinly sliced basil
- 1 teaspoon olive oil
- 1 lime
- Pinch of flaky sea salt
Instructions
For the Soup
- Add the watermelon, cucumber, green bell pepper, shallot, jalapeño, basil, olive oil, champagne vinegar, sherry vinegar, salt, and a few grinds of black pepper to a blender.
- Blend until completely smooth. Taste and adjust the seasoning with additional salt or a splash of champagne vinegar, if needed. Refrigerate until thoroughly chilled, at least 2 hours.
- While the gazpacho chills, combine the blueberries, watermelon cubes, cucumber, shallot, jalapeño, basil, olive oil, lime juice, and a pinch of flaky sea salt in a small bowl.
- Toss gently and chill for 15-30 minutes to allow the flavors to meld.
- Stir the chilled gazpacho before serving, then taste one final time, adjusting the salt or vinegar if needed.
- Divide the gazpacho among 6 chilled shot glasses or 4 small bowls.
- Spoon a small amount of the blueberry watermelon salsa over each serving and serve.
Nutrition
Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 196mg | Potassium: 153mg | Fiber: 1g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 15mg | Calcium: 11mg | Iron: 0.4mg