This Watermelon Basil Gazpacho is a feast for the eyes and the palate, combining vivid summer colors with fresh, lively flavors. Watermelon and basil create a surprising but incredible pairing, giving you a soup that’s as refreshing and delicious as it is beautiful. Perfect for hot days, this gazpacho will keep you cool and satisfied with every delightful spoonful. Perfect to enjoy with friends and family.
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- 4 cups watermelon, diced
- 2 medium tomatoes, diced
- 1 medium cucumber, peeled and diced
- 1 medium red bell pepper, diced
- 1/2 red red onion, minced
- 2 cups vegetable broth
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, chopped
Instructions
- In a blender, combine the watermelon, tomatoes, cucumber, red bell pepper, red onion, and vegetable broth. Blend until smooth.
- Add the red wine vinegar, olive oil, salt, and black pepper to the blender. Blend again to incorporate.
- Stir in the chopped basil leaves.
- Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with additional basil leaves if desired.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 27g | Protéines: 3g | Fat: 2g | Sucre: 19g