Summer days can be sweltering, and nothing beats the heat quite like a refreshing bowl of Grilled Watermelon Gazpacho. This chilled soup is not just a feast for the eyes; it’s a quick solution for those busy afternoons when you want something light yet satisfying. I remember the first time I tried gazpacho; it was a revelation! The combination of sweet, smoky watermelon and crisp veggies is a delightful surprise. Whether you’re hosting a backyard barbecue or just looking to impress your family, this recipe is sure to become a summer staple in your kitchen.
Why You’ll Love This Grilled Watermelon Gazpacho
This Grilled Watermelon Gazpacho is a game-changer for summer meals. It’s incredibly easy to whip up, taking just about 15 minutes of prep time. The vibrant flavors burst in your mouth, making it a refreshing treat on hot days. Plus, it’s a healthy option that’s vegan and low in calories. Impress your friends and family with this unique dish that’s as delightful to eat as it is to make!
Ingredients for Grilled Watermelon Gazpacho
Gathering the right ingredients is the first step to creating this vibrant Grilled Watermelon Gazpacho. Each component plays a crucial role in building flavor and texture. Here’s what you’ll need:
Seedless Watermelon: The star of the show! Its natural sweetness and juiciness provide a refreshing base.
Cucumber: Adds a crisp, cool crunch that balances the sweetness of the watermelon.
Red Bell Pepper: This brings a pop of color and a hint of sweetness, enhancing the overall flavor.
Red Onion: A touch of sharpness that complements the other ingredients beautifully.
Extra Virgin Olive Oil: For richness and a smooth mouthfeel, it ties all the flavors together.
Balsamic Vinegar: Adds a tangy depth that contrasts nicely with the sweetness of the watermelon.
Lemon Juice: A splash of acidity brightens the dish and enhances the flavors.
Sea Salt: Essential for bringing out the natural flavors of the ingredients.
Freshly Ground Black Pepper: A hint of spice that rounds out the taste.
Smoked Paprika (optional): For those who enjoy a smoky flavor, this adds an extra layer of complexity.
Fresh Basil Leaves: A fragrant garnish that adds a burst of freshness when serving.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to experiment with substitutions, like using a different color bell pepper or adding a jalapeño for a spicy kick!
How to Make Grilled Watermelon Gazpacho
Creating this Grilled Watermelon Gazpacho is a breeze! Follow these simple steps, and you’ll have a delicious, refreshing soup ready in no time. Let’s dive in!
Step 1: Prepare the Watermelon
Start by heating your grill to a medium-high setting. Slice the watermelon into thick wedges, about an inch thick. This thickness helps achieve those beautiful grill marks while keeping the watermelon juicy. Grill the wedges for about 3-4 minutes on each side. You want to see those lovely char marks and a slight caramelization on the edges. Once done, set the grilled watermelon aside to cool. The smoky flavor will elevate your gazpacho to a whole new level!
Step 2: Mix the Vegetables
While the watermelon cools, it’s time to chop the veggies. Peel and chop the cucumber into bite-sized pieces. Next, dice the red bell pepper and red onion. The colors will pop in your bowl, making it visually appealing. Toss all the chopped vegetables together in a mixing bowl. This mix will add crunch and freshness to your gazpacho, balancing the sweetness of the watermelon.
Step 3: Blend the Ingredients
Once the grilled watermelon has cooled, cut it into bite-sized pieces and add it to the bowl with the chopped veggies. Now, transfer everything to a blender. Add the extra virgin olive oil, balsamic vinegar, lemon juice, sea salt, black pepper, and smoked paprika if you’re feeling adventurous. Blend until the mixture is silky smooth. If it’s too thick for your liking, don’t hesitate to add a splash of cold water to reach your desired texture. Taste and adjust the seasoning as needed; this is your creation!
Step 4: Chill and Serve
Chilling is key for this gazpacho. Transfer the blended mixture to a bowl and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully. When you’re ready to serve, ladle the chilled soup into bowls. Top with fresh basil leaves for a burst of flavor and a pop of color. Enjoy this refreshing summer soup that’s sure to impress!
Tips for Success
Choose a ripe watermelon for maximum sweetness; it should feel heavy for its size.
Grill the watermelon in batches if your grill is small; don’t overcrowd it.
Let the gazpacho chill longer than 30 minutes for deeper flavor.
Experiment with herbs like mint or cilantro for a unique twist.
Serve in chilled bowls to keep the soup refreshing longer.
Equipment Needed
Grill: A gas or charcoal grill works well; a grill pan can be a great alternative.
Mixing Bowl: Any large bowl will do for combining your veggies.
Blender: A standard blender or immersion blender will create that silky texture.
Chilling Bowls: Use any bowls you have on hand to serve this refreshing soup.
Variations
Spicy Kick: Add a finely chopped jalapeño or a few dashes of your favorite hot sauce for a spicy twist.
Herb Infusion: Swap out basil for fresh mint or cilantro to give the gazpacho a different flavor profile.
Fruit Fusion: Incorporate other fruits like mango or pineapple for a tropical flair.
Nutty Addition: Blend in a tablespoon of almond or cashew butter for a creamy texture and nutty flavor.
Vegan Creaminess: Stir in some coconut cream before serving for a rich, velvety finish.
Serving Suggestions
Pair with grilled shrimp or chicken skewers for a delightful contrast.
Serve alongside crusty bread or a light salad for a complete meal.
For drinks, a chilled white wine or sparkling water with lime complements the flavors beautifully.
Garnish with extra basil or edible flowers for an elegant presentation.
FAQs about Grilled Watermelon Gazpacho
Can I make Grilled Watermelon Gazpacho ahead of time?
Absolutely! This gazpacho actually tastes better after sitting for a while. You can prepare it a day in advance and let the flavors meld in the fridge. Just give it a good stir before serving.
What can I substitute for watermelon?
If watermelon isn’t your thing, try using cantaloupe or honeydew. They’ll provide a similar sweetness and texture, making for a delicious alternative in this chilled soup.
Is Grilled Watermelon Gazpacho gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Enjoy it without worry!
How long will leftovers last in the fridge?
Leftover gazpacho can be stored in an airtight container in the fridge for up to three days. Just remember to give it a good stir before enjoying it again!
Can I add protein to this gazpacho?
Definitely! For a heartier dish, consider adding grilled shrimp, diced chicken, or even chickpeas for a plant-based protein boost. It’s a versatile recipe that can adapt to your cravings!
Final Thoughts
Creating Grilled Watermelon Gazpacho is more than just making a dish; it’s about embracing the joy of summer flavors. Each spoonful is a celebration of freshness, bringing together the sweetness of grilled watermelon and the crunch of vibrant veggies. This recipe is perfect for those hot days when you crave something light yet satisfying. Whether you’re sharing it with friends at a barbecue or enjoying a quiet evening at home, this gazpacho is sure to bring smiles. So, grab your ingredients, fire up the grill, and let this delightful soup become a cherished part of your summer routine!
A refreshing chilled soup made with grilled watermelon, perfect for summer.
Ingredients
Scale
3 cups seedless watermelon, cubed
1 medium cucumber, peeled and chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (optional)
Fresh basil leaves for garnish
Instructions
Start by heating your grill to a medium-high setting. Slice the watermelon into thick wedges and grill them for about 3-4 minutes on each side until you see nice grill marks and the edges caramelize slightly. Once done, set aside to cool.
In a mixing bowl, toss together the chopped cucumber, red bell pepper, and red onion.
After the grilled watermelon has cooled, cut it into bite-sized pieces and mix it into the bowl with the chopped vegetables.
Transfer the mixture to a blender and add the olive oil, balsamic vinegar, lemon juice, sea salt, black pepper, and smoked paprika (if desired). Blend until the mixture is silky smooth.
Adjust the seasoning to your taste. If the soup is thicker than you prefer, feel free to add a splash of cold water to achieve your desired texture.
Refrigerate the soup for at least 30 minutes to let the flavors develop and the soup chill.
Serve in chilled bowls, topped with fresh basil leaves for a burst of flavor.
Notes
For an extra layer of heat, consider adding a finely chopped jalapeño or a few drops of your favorite hot sauce to the blender.
Swap the red bell pepper for a green or yellow one for a different taste and a pop of color.
