Try this easy twist on gazpacho. Delicious and refreshing!
Cool, refreshing, and bursting with summer flavor, this gazpacho blends sweet watermelon and juicy cherry tomatoes into a silky chilled soup with just the right amount of heat. Cucumber, fresh chiles, and a touch of honey create a perfect balance of savory, sweet, and spicy flavors, while sour cream adds a creamy finish to every spoonful. Served in bowls or rocks glasses, this vibrant no-cook recipe makes an elegant starter for warm-weather dinners, backyard gatherings, or light summer lunches.
Ingredients
4 cups cherry tomatoes, cut in half
1/2 English cucumber, chopped
2 cups seedless watermelon, cut in chunks
1 jalapeño chile, stemmed, seeded, deveined, and coarsely chopped
1 serrano chile, stemmed, seeded, deveined, and coarsely chopped
1 large shallot, coarsely chopped
1 clove garlic, smashed and chopped
2 tablespoons apple cider vinegar
2 teaspoons hot sauce
1 teaspoon kosher salt, plus extra for seasoning
1 tablespoon honey, plus extra for seasoning
Sour cream for garnish and serving
Instructions
Place all ingredients in a food processor and blend until smooth and froth begins to form at the top.
Transfer to a pitcher and refrigerate for a minimum of two hours.
To serve, pour the soup into bowls or rocks glasses and garnish with a dollop of sour cream.
Encourage your guests to mix the sour cream with the soup before eating.
Enjoy!