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Watermelon Strawberry Gazpacho

This chilled soup blends fresh watermelon and strawberries with cucumber and mint, resulting in a smooth, vibrant puree with a refreshing and light texture. The dish is served cold, showcasing bright, natural fruit flavors complemented by subtle herbal notes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 2 cups watermelon, cubed seedless or seedless removed
  • 1 cup strawberries, hulled
  • 1 cup cucumber, peeled and chopped
  • Fresh sprig mint leaves for blending and garnish
  • 2 tbsp lime juice freshly squeezed
  • to taste salt
  • optional olive oil for drizzling

Equipment

  • Chef's knife
  • Cutting board
  • Blender
  • Fine mesh strainer
  • Bowl

Method
 

  1. Using a sharp chef's knife and cutting board, dice the watermelon into small cubes, approximately 1-inch in size, and place them into a mixing bowl.
    1 cup strawberries, hulled
  2. Hull the strawberries and cut them in halves or quarters depending on size; add to the bowl with the watermelon.
    1 cup strawberries, hulled
  3. Peel the cucumber using a vegetable peeler or a paring knife, then chop into smaller pieces and add to the bowl.
    1 cup strawberries, hulled
  4. Pick fresh mint leaves and add half to the blender along with the fruit and cucumber. Blend on high until smooth and well combined, about 30-45 seconds.
    1 cup strawberries, hulled
  5. Pour the blended mixture through a fine mesh strainer into a bowl or pitcher, pressing gently with a spatula to remove pulp and obtain a smooth soup.
  6. Stir in lime juice, a pinch of salt, and adjust seasoning to taste. Chill the gazpacho in the refrigerator for at least 30 minutes before serving. Before serving, optionally drizzle with a little olive oil and garnish with remaining mint leaves.
    1 cup strawberries, hulled