A fruity twist on a cold Andalusian soup.
When summer heat is at its peak, nothing beats the refreshing burst of flavor that comes from a chilled bowl of gazpacho. This twist on the classic Spanish soup combines the sweetness of watermelon with a medley of fresh ingredients, creating a dish that's both light and revitalizing. The red onions add a kick of spice, and the mint helps soothe the heat. This cold watermelon soup is the perfect dish for a summer brunch and will make your spread extra chic.
Now-- don't get me wrong. This watermelon gazpacho isn't exactly traditional. If you ask a Spaniard, they may roll their eyes. But the beauty of food is that, just like language, it ebbs and flows with the changes that come with time and intermingling between cultures. So, over the course of centuries, gazpacho has taken quite a variety of forms depending on where you are in the world.
It is believed that gazpacho originated from a mixture of day-old bread, olive oil vinegar, and garlic that originated in Islamic Spain in the 7th century. Once tomatoes and cucumbers were introduced to the region, they were added to the soup, and it began to take the shape of what we think of when we hear "gazpacho" today.
Fast forward to today, we're adding watermelon! This isn't a novel way of presenting this dish -- there are plenty of watermelon gazpacho recipes out there! But still, it's a lovely way to enjoy watermelon in its peak season when you've got a few pounds of it and don't know what to do with it. And it only takes a few minutes!
Watermelon is not only delicious, but it is also so nutrient rich. Packed with hydration thanks to its high water content, this juicy fruit helps keep the body refreshed and energized, especially during the sweltering summer months. Rich in vitamins A and C, watermelon supports healthy skin and a robust immune system. A nutrient called lycopene lends it its vibrant hue and serves as a potent antioxidant, contributing to heart health and reducing the risk of certain chronic diseases, like cancer. What's not to love?
The Recipe watermelon soup
Prep time: 10 min
Cook time: 0 min
2 cups watermelon
1/2 red onion
3 garlic cloves
1 bunch mint
2 tbsp olive oil
2 tbsp sherry or red wine vinegar
Salt & pepper, to taste
Place all ingredients in a blender and blend.
Top with chopped herbs and veggies and a drizzle of olive oil and serve chilled. Enjoy!
See how quick and easy that was? This version I made is a little chunky, but you can blend it further if you prefer something a bit smoother. The red onion and garlic definitely give it a kick, so keep that in mind and adjust the quantities if necessary. Alternatively, add jalapeños or serrano peppers for extra spice! Either way, enjoy it and don't forget to like, comment, and tag me if you make it at home.