Credits: Unsplash
Credits: Unsplash
– 4 cups cubed seedless watermelon – 1 large cucumber, peeled and diced – 1 red bell pepper, seeded and diced – 1 small red onion, finely chopped – 2 cloves garlic, minced – 1/4 cup fresh lime juice – 2 tablespoons extra virgin olive oil – Salt and pepper to taste
Credits: Unsplash
Credits: Unsplash
Wash and chop the watermelon, cucumber, red bell pepper, and red onion into small, uniform pieces.
Credits: Unsplash
In a blender, add 3 cups of the cubed watermelon. Blend until smooth.
Credits: Unsplash
To the blended watermelon, add the diced cucumber and red bell pepper.
Credits: Unsplash
Pulse the mixture a few times until the cucumber and bell pepper are finely chopped but still have some texture.
Credits: Unsplash
Stir in the minced garlic, lime juice, and extra virgin olive oil. Mix well.
Credits: Unsplash
Taste the gazpacho and season with salt and pepper according to your preference. Adjust lime juice or olive oil if needed.
Credits: Unsplash
Cover the gazpacho and refrigerate for at least 30 minutes to allow the flavours to meld and the soup to chill thoroughly.
Credits: Unsplash
Ladle the chilled watermelon gazpacho into bowls. Garnish with diced avocado, chopped cilantro, and crumbled feta cheese if desired.
Credits: Unsplash
Serve immediately and enjoy the refreshing flavours!