Description
Our summery strawberry watermelon gazpacho is made with fresh strawberries and watermelon, cooling cucumber, ripe tomatoes, fiery jalapeño & basil. It's an easy to prepare crowd-pleasing summer appetizer.
Ingredients
- 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
- 1 ½ tbsp red wine vinegar
- ¾ cup diced red onion
- ½ cup fresh basil
- ¼ cup fresh mint
- 1 ¼ tsp fine kosher salt
- ¼ cup olive oil
Instructions
- Preheat oven to 375˚F / 190˚C.
- Wash and peel the beet, then dice. Place beet on a small piece of aluminum foil. Season with olive oil and salt, seal the foil and place on a sheet pan. Roast for 15-20 minutes, until fork tender.
- Add the strawberries, watermelon, beet, cucumber, tomato, jalapeño, lime juice, red wine vinegar, onion, and salt to a blender. Blend for about 1 minute, until the ingredients are puréed.
- At the lowest speed, slowly stream in the olive oil. Blend for an additional 30-60 seconds until completely smooth.
- Add in basil and mint and continue blending until well incorporated.
- Cover and chill for at least 2 hours. Serve with a drizzle of extra virgin olive oil and more fresh herbs.
Notes
*If you want to skip roasting the beets, you can find pre-cooked beets in the produce section of many grocery stores. If you don't like beets, you can also feel free to leave them out.
Chill out: This strawberry watermelon gazpacho definitely tastes best cold. We suggest chilling for at least 1-2 hours before serving.
Heat level: Adjust or leave out jalapeño based on spice tolerance.
To lessen the strength of the raw onion flavor, rinse your onions in a mesh colander under very hot water for 35-40 seconds and then under cold water for the same amount of time.
Storage: store leftovers in an airtight container in the fridge for up to 4-5 days. This gazpacho tastes freshest within 24 hours, so we suggest not prepping more than you think you'll eat.
Freezer storage: cover and store for up to 3 months in the freezer. Defrost overnight in the refrigerator, then blend before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 220
- Sugar: 16.1 g
- Sodium: 759.5 mg
- Fat: 14.6 g
- Carbohydrates: 23.8 g
- Fiber: 4.2 g
- Protein: 2.7 g
