Hydrating Watermelon and Cucumber Gazpacho

This refreshing gazpacho is the perfect way to cool down on a hot summer day. It's made with watermelon, cucumber, tomato, onion, and garlic, and it's blended until smooth and chilled until cold. Serve it topped with a sprig of mint or a dollop of Greek yogurt for a finishing touch.

Gazpacho is a cold soup that originated in Spain. It's typically made with tomatoes, cucumbers, onions, and garlic, and it's often served with bread or croutons. This recipe for watermelon gazpacho is a twist on the classic, and it's a great way to use up any leftover watermelon. The watermelon adds a natural sweetness to the soup, and it makes it even more refreshing.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 pounds watermelon, seeded and cubed (about 8 cups)
• 3 cups chopped cucumber
• 2 cups chopped tomato
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the watermelon, cucumber, tomato, onion, garlic, olive oil, and red wine vinegar. Season with salt and pepper to taste.
2. Use an immersion blender or a regular blender to puree the soup until smooth.
3. Chill the soup in the refrigerator for at least 2 hours before serving.
4. Serve the soup cold, garnished with a sprig of mint or a dollop of Greek yogurt if desired.

Why It Works

• The combination of watermelon, cucumber, tomato, onion, and garlic is a classic for a reason. These ingredients are all refreshing and flavorful, and they work together to create a delicious and satisfying soup.
• Blending the soup until smooth gives it a velvety texture that's perfect for a hot summer day.
• Chilling the soup for at least 2 hours before serving allows the flavors to meld and develop, and it also makes the soup more refreshing.