Two Refreshing, No-Cook Summer RecipesWatermelon gazpacho is the ultimate hot-weather dish — icy cold, hydrating, and bursting with fresh flavor. Here are two delicious versions: one savory with tomato, cucumber, dill, and feta, and one super-simple, lightly sweet version that lets the watermelon shine.Both are ready in minutes and get even better after chilling.
Serves: 4 as a starter or light lunch each
Version 1: Savory Watermelon Gazpacho with Feta & Dill
Ingredients
- 1 large ripe tomato (approx. 200–220 g), puréed
- ½ serrano chile (about 8–10 g), seeded if you prefer less heat
- 300 g fresh seedless watermelon, cubed (about 2 cups) — divided
- 5 ml (1 teaspoon) red wine vinegar
- 60 ml (¼ cup / 55 g) extra-virgin olive oil
- 20 g (2 tablespoons) red onion, finely minced
- 150 g (½ medium) cucumber, seeded and finely minced
- 8 g (2 tablespoons) fresh dill, minced + extra for garnish
- Kosher salt and freshly ground black pepper, to taste
- 61 g (¼ cup) crumbled feta cheese, for serving
Instructions
- In a blender, purée the tomato, serrano chile, and 150 g of the watermelon until smooth.
- Add the red wine vinegar and olive oil, then pulse a few times to combine.
- Add the minced red onion, cucumber, and dill. Season generously with salt and black pepper. Blend until smooth.
- Taste and adjust seasoning if needed.
- Pour into chilled bowls. Garnish with the remaining 150 g cubed watermelon, extra fresh dill, and crumbled feta cheese.
Serve immediately or chill for up to 2 hours before serving.
Version 2: Simple Watermelon Gazpacho
Ingredients
- 450 g (3 cups) seedless watermelon, cubed
- 1.5 g (¼ teaspoon) salt
- Pinch of freshly ground black pepper
- 10 ml (2 teaspoons) fino sherry vinegar (or good-quality white wine vinegar)
Instructions
- Place the watermelon cubes, salt, black pepper, and vinegar in a blender.
- Blend until completely smooth.
- Pour into a pitcher or bowl, cover, and chill in the refrigerator for at least 1 hour.
Serve in chilled glasses or bowls. Optional garnishes: a drizzle of olive oil, fresh mint leaves, or a few watermelon cubes.
Serving Suggestions for Both Versions
- Serve in small bowls or elegant shot glasses as a refreshing starter.
- Perfect before grilled fish, chicken, or a summer salad.
- For a beautiful presentation, drizzle with extra-virgin olive oil and add microgreens or edible flowers.
- Both versions keep well in the fridge for up to 48 hours.
These two watermelon gazpachos prove that the simplest ingredients can create something truly special. The savory version feels like a classic Spanish gazpacho with a sweet twist, while the simple version is pure, bright watermelon perfection.
0 Comments