Watermelon Gazpacho Soup in 10 Minutes

Watermelon Gazpacho Soup in 10 Minutes

foodiefront.com

A zesty, coral pink cold soup is this Watermelon Gazpacho Soup. Read the section Why These Flavors Pop to see how vinegar balances the fruit's sweetness.

View full recipe on foodiefront.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodiefront.com.

Share this recipe:

Cooking tools:

  • Blender
  • Fine-mesh sieve
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Ladle
  • Pepper mill
  • Mixing bowl
  • Serving bowl
  • Refrigerator

Ingredients

  • 6 cups seedless watermelon, cubed and chilled
  • 2 medium Roma tomatoes, cored and chopped
  • 1 cup English cucumber, peeled and diced
  • 1/2 cup red bell pepper, seeded and chopped
  • 1 small shallot, minced
  • 1 clove garlic, smashed
  • 1 small jalapeño, seeded and minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp sherry vinegar
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh mint leaves, chiffonade
  • 1/4 cup crumbled feta cheese
  • 1 tbsp extra virgin olive oil

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This