Watermelon Strawberry Gazpacho With Basil is incredibly refreshing and absolutely screams summer! It’s fantastic for breakfast, lunch, or even dinner. I prefer it slightly less than chilled, but it’s just plain old fantastic if you’re a chilled soup fanatic.
Watermelon Strawberry Gazpacho With Basil
Serves 4 generously.
2 cups fresh strawberries, hulled
3 cups ripe sweet seedless watermelon, rough-diced
1 English cucumber, peeled rough chopped
1 cup farm fresh tomatoes, rough chopped
1 jalapeno pepper, de-seeded and halved
Zest of 1 lime
Juice of 1 lime
1/2 red onion, rough chopped
1/3 cup basil – save some to use as garnish
4 large mint leaves
3/4 tsp. plus 1/8 tsp. sea salt
1/4 tsp. pepper
1-1/2 Tbsp red wine vinegar
1/4 cup olive oil
Place the strawberries and watermelon in a blender and puree. Then add all the ingredients except the olive oil and blend until it is all well incorporated and smooth. (You can leave the gazpacho chunky if you prefer some texture.)
Slowly add in the olive oil and blend until well-mixed.
Chill. Stir before serving.
To serve: Garnish with a drizzle of olive oil, a sprinkle of sea salt, and some chopped basil. Or, try it with diced cucumber or sliced strawberries.