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Watermelon Cucumber Gazpacho

This chilled soup is made by blending ripe watermelon with fresh cucumber, lime juice, and a touch of salt, resulting in a smooth, vibrant liquid with a bright pinkish-red hue. It has a refreshing, slightly grassy flavor profile with a silky texture that is perfect for hot days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe watermelon, cubed
  • 1 medium cucumber, peeled and chopped
  • 2 tablespoons lime juice freshly squeezed
  • 1/4 teaspoon salt to taste

Equipment

  • Blender
  • Knife

Method
 

  1. Use a knife to cut the watermelon into large chunks and peel and chop the cucumber into smaller pieces. Arrange the ingredients on a cutting board with visible, fresh-cut surfaces.
    4 cups ripe watermelon, cubed
  2. Add the watermelon chunks and chopped cucumber into a blender jar. Pour in the lime juice and sprinkle the salt over the ingredients.
    4 cups ripe watermelon, cubed
  3. Secure the lid on the blender and blend on high speed until the mixture is completely smooth and has a vibrant pinkish-red color. This should take about 30-60 seconds, and you should see no solids remaining.
  4. Open the blender and check the consistency. The soup should be silky and uniform, with a bright hue. Taste and adjust salt or lime juice if needed.
  5. Pour the gazpacho into serving bowls or glasses. Chill in the refrigerator for at least 30 minutes before serving for optimal refreshment and flavor melding.
  6. Serve the chilled watermelon cucumber gazpacho in individual bowls, garnished with small cucumber slices or fresh herbs if desired. Enjoy immediately with a spoon or straw for a cool, refreshing experience.