Chilled Spanish soup with fresh veggies, watermelon, and savory herbs; naturally vibrant with a citrusy, modern flair.
# Components:
→ Vegetables
01 - 4 medium ripe tomatoes, chopped
02 - 1 small cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1/2 small red onion, finely chopped
05 - 1 clove garlic, minced
→ Fruit
06 - 1/2 cup watermelon, chopped
→ Liquids & Condiments
07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 tablespoon fresh lime juice
10 - 1 cup cold water, plus additional as needed
11 - Salt and freshly ground black pepper, to taste
→ Garnishes
12 - 1/4 cup diced avocado
13 - 2 tablespoons finely chopped fresh basil or mint
14 - Croutons (gluten-free if preferred)
# Directions:
01 - Combine chopped tomatoes, cucumber, red bell pepper, red onion, garlic, and chopped watermelon in a large blender or food processor. Blend until smooth.
02 - Add extra-virgin olive oil, red wine vinegar, fresh lime juice, and cold water to the blended mixture. Blend again until fully emulsified.
03 - Taste the soup and season with salt and freshly ground black pepper. Add additional cold water to reach the desired consistency if necessary.
04 - Transfer the mixture to a container, cover, and refrigerate for at least 1 hour to thoroughly chill and allow flavors to develop.
05 - Stir the gazpacho well. Ladle into bowls and garnish each serving with diced avocado, fresh basil or mint, and gluten-free croutons as desired. Serve immediately.
