Strike while the summer sun shines and whip up a batch of refreshing Cold Watermelon Gazpacho. This liquid diet-friendly delicacy is not just a breezy beachside refreshment, but also a panacea for those scorching days. Teasing your taste buds with its delicious combination of sweet watermelons and ripe tomatoes, this red-splashed soup can truly be a game-changer and a worthy addition to your liquid diet menu.
Ingredients List
Let’s transform these simple ingredients into a gourmet feast:
- One ripe Seedless Watermelon (about 8 cups), cubed
- Four large Vine Ripe Tomatoes, diced
- One Cucumber, chopped
- One Red Bell Pepper, chopped
- Two tablespoons of Fresh Mint leaves
- Juice of one Lime
- Salt and Pepper for taste
- A dash of Red wine vinegar
- Drizzle of Extra Virgin Olive Oil
- Ice cubes (Optional for serving)
Instructions
- First, slice your watermelon into cubes and tomatoes into chunky dices. Tackling the chopping task sets you up for a smoother blending process later.
- Next, send your chopped watermelon, tomatoes, cucumber, and red bell pepper into the embrace of your blender. Let them whirl and twirl until a smooth magenta mixture is born.
- Then, throw in the fresh mint leaves, lime juice, a healthy dash of salt, pepper, and boozy red wine vinegar to add that crucial zing and zest to your gazpacho.
- Finally, slowly pour in a drizzle of extra virgin olive oil while blending on a low setting to emulsify your soup and add a velvety texture and depth of flavor.
- Chill your gazpacho in the fridge for a few hours before serving to let the flavors meld together. Serve ice-cold, maybe even with some ice cubes if you’re feeling snazzy.
Cooking Time & Servings
Your Cold Watermelon Gazpacho will be bowl-ready in just a brisk 20 minutes and it serves 4-6. Perfect for a small summer gathering!
Nutritional Information
The Cold Watermelon Gazpacho isn’t just delightful to the palate, it also brings a smorgasbord of nutritional benefits. As a beacon of healthy living and a liquid diet superstar, it is laden with vitamins A & C, and packed with powerful antioxidants. The ingredients come together to tick the boxes of a low calorie, low fat and high fiber diet, making this gazpacho the perfect accompaniment on your journey to health and wellness.
Tips and Tricks
- For extra texture, reserve some chopped watermelon, cucumber, or red bell pepper and sprinkle them on top before serving. A dollop of plain yogurt adds a lovely creaminess too!
- If your watermelon isn’t quite sweet enough or your tomatoes not ripe enough, you can balance the flavors by adding some honey or stevia.
To wrap it up, the flavors of this dish bring…
As this dish comes together, it serves as a testament to how a mix of simple, fresh, and vibrant ingredients can create an elegant, nutritious, and beautifully refreshing feast for the senses, perfectly suited for a liquid diet.
Frequently Asked Questions
1. Can I save leftover Cold Watermelon Gazpacho?
Absolutely. It lasts up to 3 days in the refrigerator.
2. Is there an alternative to red wine vinegar in this recipe?
White wine vinegar or apple cider vinegar can be used.
3. Can I use a food processor instead of a blender?
Yes, a food processor works just as well.
4. Can I serve this dish at room temperature?
Cold Watermelon Gazpacho is best served chilled, but it can be served at room temperature if preferred.
5. Can I use a different type of melon in place of watermelon?
Yes, cantaloupe or honeydew melon can work too for a different take on the traditional gazpacho.
May your culinary adventure with this Cold Watermelon Gazpacho lead to new, extraordinary, and delicious paths. Share your own gazpacho tale on social media, and don’t hesitate to drop us a question or comment. Happy blending!
Listen to the Podcast:
Refreshing Cold Watermelon Gazpacho Recipe
Ingredients
- One ripe Seedless Watermelon about 8 cups, cubed
- Four large Vine Ripe Tomatoes diced
- One Cucumber chopped
- One Red Bell Pepper chopped
- Two tablespoons of Fresh Mint leaves
- Juice of one Lime
- Salt and Pepper for taste
- A dash of Red wine vinegar
- Drizzle of Extra Virgin Olive Oil
- Ice cubes Optional for serving
Instructions
- First, slice your watermelon into cubes and tomatoes into chunky dices. Tackling the chopping task sets you up for a smoother blending process later.
- Next, send your chopped watermelon, tomatoes, cucumber, and red bell pepper into the embrace of your blender. Let them whirl and twirl until a smooth magenta mixture is born.
- Then, throw in the fresh mint leaves, lime juice, a healthy dash of salt, pepper, and boozy red wine vinegar to add that crucial zing and zest to your gazpacho.
- Finally, slowly pour in a drizzle of extra virgin olive oil while blending on a low setting to emulsify your soup and add a velvety texture and depth of flavor.
- Chill your gazpacho in the fridge for a few hours before serving to let the flavors meld together. Serve ice-cold, maybe even with some ice cubes if you’re feeling snazzy.
Notes
- For extra texture, reserve some chopped watermelon, cucumber, or red bell pepper and sprinkle them on top before serving. A dollop of plain yogurt adds a lovely creaminess too!
- If your watermelon isn’t quite sweet enough or your tomatoes not ripe enough, you can balance the flavors by adding some honey or stevia.
