Strawberry Watermelon Gazpacho: The Ultimate Refreshing Summer Soup for Crowds
A vibrant cold soup blending sweet watermelon, tart strawberries, spicy jalapeño, and earthy roasted beet. This fruit-forward gazpacho is vegan, easy to prepare, and perfect for summer gatherings. Serve chilled for a refreshing, tangy treat.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 10 cups
- Category: Soups
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Ingredients
2 cups diced strawberries
3 cups diced watermelon
1 small beet, peeled and roasted
1 medium cucumber, peeled and diced
1 roma tomato, quartered
2–3 tablespoons minced jalapeño, seeds removed
1½ tablespoons freshly squeezed lime juice
1½ tablespoons apple cider vinegar
¾ cup diced red onion
½ cup fresh basil, ripped
1/3 cup fresh mint leaves
¼ cup extra virgin olive oil
1 teaspoon salt
Instructions
Dice all fruits and herbs. Toss red onion in water for 5 minutes to mellow bite, then drain.
Blend watermelon, cucumber, strawberries, jalapeño, lime juice, vinegar, and 2 tbsp of the olive oil until smooth.
In a separate bowl, whisk remaining olive oil with basil, mint, and beet pieces into the soup. Season with salt.
Chill for at least 2 hours before serving.
Notes
Skip the beet for brighter flavor.
Pre-roast beets (at 400°F/200°C for 45–50 minutes) or use store-bought roasted beets for time-saving.
Adjust jalapeño quantity to taste.
Store in airtight containers for up to 3 days.
Find it online: https://cookingwithramsay.com/strawberry-watermelon-gazpacho/