Name: Watermelon Gazpacho with Serrano Chiles and Mint
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Spanish
Ingredients: 12 cups seedless watermelon cubes, 8 cups cut into 1/2-inch cubes and 4 cups cut into 1/4-inch cubes, divided; 2 large red tomatoes, seeded and diced; 1/4 cup chopped fresh mint, plus sprigs for garnish; 1 large English cucumber, peeled, seeded and diced; 1/2 cup diced red onion; 2 serrano chiles, seeded if desired, minced; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar, or to taste; Salt and freshly ground black pepper, to taste; Mint sprigs for garnish

Watermelon Gazpacho with Serrano Chiles and Mint is the perfect refreshing way to cool off on a hot summer day!

The weather is really heating up here in the Memphis area and when that happens, it’s time for gazpacho! Oh, I’ll be sure to make my old standby, my Very Veggie Gazpacho which I’ve been making for 30-35 years. However, every now and then, it’s time to shake up the gazpacho routine.

Watermelon Gazpacho with Serrano Chiles and Mint is another one of our summer favorites!

How to select a ripe watermelon:

Have you ever walked up to the watermelons either at the grocery store or farmer’s market and then wondered how to select one that will be juicy and flavorful? Well, you’re not alone. Happens to me every time but I’m starting to get a little better at it. Here are a few tips I learned from the produce people:

First, pick one up. Whether it’s large or small, the watermelon should feel heavy for its size.
Second, because watermelons grow on the ground, they have a spot underneath where the watermelon rested. This spot should be creamy yellow in color.
Then, give it a thump on the creamy yellow underbelly area. A ripe, juicy watermelon at the peak of ripeness will have a deep hollow sound while under-ripe or over-ripe melons (which have begun to crack inside) will deliver a dull thud.

Because watermelons grow on the ground, be sure to wash it well!! I mean soap-and-water well! Anything that is on the outside of the watermelon when you cut into it will be transferred to the flesh of the watermelon.

How hot are serrano chiles?

Just a word of caution: In Scoville heat units, Serranos rank just above jalapenos. You can remove the seeds and membrane to reduce the heat.

Always be careful when handling hot chiles. Wash your hands immediately after handling or wear gloves and don’t touch your eyes or anything else important!

How to make Watermelon Gazpacho with Serrano Chiles and Mint:

Gather up your ingredients! You’ll need:

Watermelon that is cut into 1/2-inch cubes and 1/4-inch dice.
Fresh, diced tomato
Diced red onion
Minced serrano chiles (can also use jalapeno and seed them for a milder kick)
Diced cucumber
Olive oil
Red wine vinegar…

And of course, fresh mint! Here’s the fresh mint from my herb garden which is growing like crazy!

Combine the 1/2-inch watermelon cubes along with the tomato and chopped fresh mint in a food processor or blender and process until smooth or nearly smooth.

Pour it into a large mixing bowl and add the remaining ingredients.

Stir, add salt and black pepper to taste and that’s it! You can always add a little more vinegar if you like.

Let it chill in the refrigerator for an hour or so. Serve in bowls or pretty glasses and garnish with more fresh mint.

Super refreshing and perfect for a hot summer day!

More chilled soups you’ll love!

Helpful tools and equipment (Affiliate Links):

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Yield: 8

Watermelon Gazpacho with Serrano Chiles and Mint

Watermelon Gazpacho with Serrano Chiles and Mint is the perfect refreshing way to cool off on a hot summer day!

Prep Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

12 cups seedless watermelon cubes, 8 cups cut into 1/2-inch cubes and 4 cups cut into 1/4-inch cubes, divided
2 large red tomatoes, seeded and diced
1/4 cup chopped fresh mint, plus sprigs for garnish
1 large English cucumber, peeled, seeded and diced
1/2 cup diced red onion
2 serrano chiles, seeded if desired, minced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar, or to taste
Salt and freshly ground black pepper, to taste
Mint sprigs for garnish

Instructions

Combine the 8 cups 1/2-inch watermelon cubes, the tomatoes and mint in a food processor or blender. Process until smooth or somewhat smooth. Transfer to a large bowl.
Add the 4 cups 1/4-inch diced watermelon, cucumber, red onion. chiles, olive oil and red wine vinegar. Stir to combine.
Season to taste with salt and black pepper along with adjusting acidity with red wine vinegar if desired.
Serve garnished with mint sprigs.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 42mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.