Gluten-Free Watermelon Gazpacho

Ingredients

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• 6 cups seedless watermelon, cubed
• 1 cup cucumber, peeled and seeded
• 1 cup red bell pepper, seeded and roughly chopped
• 1/2 cup red onion, roughly chopped
• 1 clove garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh mint leaves
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup gluten-free vegetable stock (optional, for thinning) Shop

Instructions

1. 1 Combine the cubed seedless watermelon, peeled and seeded cucumber, chopped red bell pepper, and chopped red onion in a large blender or food processor. Add the minced garlic, fresh lime juice, and extra virgin olive oil to the blender. Blend on high speed until the mixture is mostly smooth, about 1-2 minutes, scraping down the sides as needed.
2. 2 Add the fresh mint leaves to the blender and pulse a few times until they are incorporated but still visible. Season the gazpacho with salt and black pepper to taste, then blend briefly to combine. If the gazpacho is too thick for your liking, gradually add the gluten-free vegetable stock, a tablespoon at a time, blending until your desired consistency is reached.
3. 3 Pour the gazpacho into a large bowl or pitcher. Cover tightly and refrigerate for at least 60 minutes, or until thoroughly chilled. This chilling time allows the flavors to meld and deepen, creating a more complex and refreshing taste.
4. 4 Before serving, give the gazpacho a good stir. Taste and adjust seasoning with more salt, pepper, or lime juice if necessary. Ladle the chilled gazpacho into bowls and garnish with a sprig of fresh mint or a small dice of watermelon, if desired.

Nutrition (per serving)

Tips & Notes

• Chill the watermelon before blending so the gazpacho is cold sooner.
• Add the red onion a little at a time. Raw onion can overpower the delicate watermelon.
• Season carefully. A little salt makes watermelon taste sweeter, but too much flattens it.

Common questions