Description
This refreshing Strawberry Watermelon Gazpacho is a vibrant, chilled soup perfect for hot days. Combining sweet strawberries and watermelon with roasted beet, cool cucumber, and a touch of jalapeño for spice, it offers a unique twist on the traditional gazpacho. Blended smooth and infused with fresh herbs and lime, this healthy, flavorful dish is a perfect light appetizer or snack.
Ingredients
Produce
- 2 cups diced strawberries
- 3 cups diced watermelon
- 1 small beet, peeled and roasted
- 1 medium cucumber, peeled and diced (1-1 ¼ cups)
- 1 roma tomato, quartered
- 2-3 tbsp finely minced jalapeño, seeds removed
- 1 ½ tbsp freshly squeezed lime juice
- ¾ cup diced red onion
- ½ cup fresh basil
- ¼ cup fresh mint
Pantry
- 1 ½ tbsp red wine vinegar
- 1 ¼ tsp fine kosher salt
- ¼ cup olive oil
Instructions
- Preheat and Roast Beet: Preheat oven to 375˚F / 190˚C. Wash and peel the beet, then dice it. Place the diced beet on a small piece of aluminum foil, season with olive oil and salt, then seal the foil to create a packet. Place the packet on a sheet pan and roast in the oven for 15-20 minutes until the beet is fork tender.
- Prepare Ingredients for Blending: Combine the diced strawberries, watermelon, roasted beet, peeled and diced cucumber, quartered roma tomato, finely minced jalapeño (seeds removed), freshly squeezed lime juice, red wine vinegar, diced red onion, and kosher salt in a blender.
- Blend Ingredients: Blend the mixture for approximately 1 minute or until the ingredients are thoroughly puréed and well combined.
- Add Olive Oil: Lower the blender speed to the lowest setting and slowly stream in ¼ cup olive oil. Continue blending for an additional 30-60 seconds until the soup is completely smooth and emulsified.
- Incorporate Fresh Herbs: Add the fresh basil and fresh mint into the blender. Blend again until the herbs are well incorporated into the gazpacho.
- Chill and Serve: Cover the blended gazpacho and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly. Serve chilled with a drizzle of extra virgin olive oil and garnish with additional fresh herbs, if desired.
Notes
- Roasting the beet enhances its natural sweetness and adds depth to the gazpacho’s flavor.
- Remove jalapeño seeds to control the heat level; adjust the amount based on your spice preference.
- This soup can be made a day ahead and stored covered in the refrigerator to deepen flavor.
- For a smoother texture, strain the gazpacho through a fine mesh sieve before chilling.
- Serve with crusty bread or as a refreshing starter to a summer meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
