Nothing is more naturally patriotic on the Fourth of July than watermelon.

Dig in and celebrate health, happiness, and American independence with our watermelon gazpacho! This delectable watermelon gazpacho deserves a spot on your table. Best part? It’s actually really easy to make.

If you thought watermelon gazpacho seemed like an odd concept, but here’s the thing – when everything is mixed together, the soup doesn’t actually taste like watermelon. Tomatoes, cucumber, red pepper, scallions, and herbs make it tangy and savory. Instead of making the soup sweet, the watermelon nicely balances these flavors. The final dish is rich, tangy, and complex – not too sweet at all.

How to make Watermelon Gazpacho

Ingredients: (Serves 4)

• 1 watermelon (about 2 lbs.) cubed seedless watermelon
• ¼ cup packed cilantro leaves (plus more for additional garnish)
• 3 tbsp. lime juice, freshly squeezed
• 2 tbsp. packed mint leaves (plus more for garnish)
• 1 English cucumber (or regular cucumber if you cannot find an English cucumber)
• 2 tbsp. extra virgin olive oil
• 1 jalapeño, stemmed and chopped (or less for less spice)
• 1 large red heirloom tomato, cored and chopped
• 1 shallot, chopped
• Sea salt to taste
• Black pepper to taste

Directions:

1. Combine the watermelon, cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, and shallot in a blender and puree until smooth.
2. Refrigerate for at least 4 hours (overnight is even better).
3. When ready to serve, drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving..
4. Dig in and celebrate health, happiness, and American independence with our watermelon gazpacho!

Tips:

• Make this gazpacho a day or two in advance so the flavors have a chance to infuse and blend together. Leave it overnight in your refrigerator, and by the time the fireworks start on Saturday, it will taste that much better.
• Enjoy the watermelon gazpacho on its own with good crusty bread, or pair it with a salad or sandwich for a larger meal.