Gazpacho with Cherry Tomatoes and Watermelon

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!