Sweet, juicy watermelon puts a refreshing spin on a classic tomato savory gazpacho, delivering a cool, hydrating bowl that’s perfect for hot summer days.
Makes 4 servings
- 1 seedless cucumber, roughly chopped
- 1/2 small seedless watermelon, cut into chunks, reserve a few small cubes for garnish
- Handful of fresh mint leaves, reserve a few for garnish
- 2 limes, juiced
- 1/2 teaspoon apple cider vinegar
- Kosher salt, to taste
- Drizzle of olive oil, for serving
In a blender or food processor, combine the cucumber, watermelon, and mint. Purée until smooth. Add lime juice, apple cider vinegar, and salt to taste. Cover and refrigerate until well chilled, ideally overnight.
To serve, pour in bowls and drizzle with a little olive oil. Garnish with watermelon and reserved mint leaves (optional). Store leftover soup, covered, in the refrigerator for up to 3 days.