This cold watermelon soup is perfect for summer. It cools you down while providing a bit of heat thanks to the chipotle peppers.
Have you ever tried watermelon gazpacho?
It’s a delicious and refreshing way to use up some of summer’s best produce.
If you’re unfamiliar with gazpacho, it’s basically a cold soup made from mixed raw vegetables. Previously, we shared with you our cold cucumber and avocado soup.
This watermelon version is even more refreshing. Because it uses chipotle puree, it has a wonderful balance of sweetness and spice.
On a hot day, it makes a delicious lunch when served with a prosciutto and burrata salad or a fig and prosciutto sandwich.
When it’s too hot to cook dinner, it’s a great no-bake appetizer. We like to serve it with a side of garlic bread made in the air fryer, cactus salad, or smoked corn on the cob.
- Watermelon – Roughly chop a watermelon yourself, or buy already wrapped and chopped for a shortcut.
- Cherry tomatoes -I used multicolored cherry tomatoes, but you can substitute any tomato you prefer. Even a great legacy.
- Cucumber – I used an English cucumber, but any kind will do.
- Onion – I used a medium sized white onion. A yellow onion or a few shallots would also work.
- Pepper – A fresh Fresno or jalapeno pepper provides mild heat and extra flavor.
- Chipotle – I use mashed chipotle, which is simply canned chipotle peppers in an adobe sauce that has been blended. You can puree it yourself with an immersion blender or buy chipotle puree from the jar.
- Garlic – Fresh garlic cloves provide the ideal flavor. Potted garlic can be used in a pinch.
- Lime juice – It is very important to use fresh lime juice, as the bottle contains preservatives which negatively alter the flavor.
- Cumin – A little cumin adds an extra southwestern flavor. You can leave it out if you prefer.
- Coriander – I use fresh cilantro in the soup itself and as a garnish.
How to do
- Add all ingredients to a large food processor or blender.
- Pulse until smooth, but still a bit thick.
- Place in soup bowls and garnish as desired with chopped fruits, vegetables and herbs.
- Experiment by adding other fresh produce and subtracting or replacing others. Like using roasted Hatch peppers in place of chipotle peppers.
- Want a crispy topping? Add fresh nuts or seeds like roasted pumpkin seeds.
- Save a little of each fresh ingredient to chop or slice and use as a garnish.
- Looking to add protein? Garnish with shredded crabmeat.
Looking for a refreshing drink to serve with this gazpacho? Try a cantarito or a White Claw granita.
4 cups diced watermelon
3 cups yellow/red cherry tomatoes
¼ medium white onion
1 Fresno pepper
1 medium english cucumber
½ cup packed coriander leaves
Juice and zest of a lime
2 cloves of garlic
2 tablespoons chipotle pepper puree
½ teaspoon cumin powder
Sea salt, to taste
Place all ingredients in a large blender or food processor and blend until slightly thick (you can also blend until completely smooth, if desired). Refrigerate until ready to serve.
To serve, garnish with diced watermelon, additional sliced Fresno pepper and cilantro if desired.