Watermelon Cucumber Gazpacho
July 2019: Watermelon cucumber gazpacho updated with new photos, recipe card, and easy blender instructions.
Original post from July 2014.
Watermelons are at their peak juiciness in the hottest days of summer. They bring their cool, refreshing sweetness into our gardens and our markets at the exact time we need it. Cucumber is, thus, a perfect pairing. For this watermelon cucumber gazpacho I’ve added dried dill to boost that refreshing factor. We love to top with a sprinkling of nice feta, like the goat’s milk feta from this local farm.
This is the perfect appetizer for summer, and that is exactly the time of year that it is traditionally eaten. The dish hails from Spain and Portugal, and typically features a tomato-water base.
While I can image a ladies luncheon with tea sandwiches and this soup, properly eaten with pinkies raised, it can also be “dressed down” for casual meals, and stored in Tupperware for a week or two. It is also a fantastic way to introduce kids to cucumber via what is likely an already favorite fruit.
This recipe makes a ton of soup! I mean, probably 8-10 cups! If you’ve got hearty eaters in your household or lots of mouths to feed, this soup is amazing, because the ingredients are fairly cheep and it makes so much! However, for a couple’s dinner it is a little excessive and I would recommend you split it in half. As we all know, watermelon makes a delicious standalone snack, so there’s definitely no need to turn all of it into soup.
Watermelon Cucumber Gazpacho
Ingredients
- 4 cups cubed watermelon plus extra for garnish
- 1 cucumber
- 2 medium sized tomatoes
- 1/2 serrano pepper any mildly spicy pepper will do
- 1/2 red onion plus extra for garnish
- 1/2 cup olive oil
- 2 teaspoons red wine vinegar can sub 1/2 garlic blossom vinegar, or white wine
- 1 tablespoon dried dill
- salt and pepper to taste
- 1/2 cup feta to garnish
Instructions
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Combine all ingredients into a large blender.
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Mix until thin, foamy consistency is achieved.
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Pour into small serving bowls and garnish with feta, red onion, and water melon cube.
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Will keep in the refrigerator for up to a week.
