Watermelon gazpacho with feta and mint is a revitalizing cold soup perfect for summer. It blends the sweetness of ripe watermelon with the savory richness of feta cheese and the bright, aromatic touch of fresh mint. This delightful dish is quick to prepare, typically needing only 15-20 minutes. It’s ideal for light lunches or outdoor gatherings. For those looking to explore more variations, intriguing options await that elevate this classic summer favorite.
Classic Watermelon Gazpacho With Feta and Mint
Watermelon Gazpacho is a reviving, cold soup perfect for hot summer days. This vibrant dish combines the sweetness of ripe watermelon with savory ingredients, making it ideal for light lunches, appetizers, or as a starter for outdoor gatherings. The preparation time is quick, taking about 15 minutes, allowing you to whip up this delightful treat in no time.
Ingredients:
- 4 cups ripe watermelon, cubed and de-seeded
- 1 medium cucumber, peeled and chopped
- 1 small red bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- Fresh mint leaves for garnish
- Optional: juice of 1 lime for added zest
Instructions:
- In a blender or food processor, combine the cubed watermelon, chopped cucumber, red bell pepper, and red onion. Blend until smooth.
- Add the olive oil, red wine vinegar, and lime juice if using. Blend again until well incorporated. Season with salt and pepper to taste.
- Pour the gazpacho into bowls and chill in the refrigerator for about 30 minutes to let the flavors meld.
- Just before serving, garnish each bowl with crumbled feta cheese and fresh mint leaves. Drizzle with a little olive oil if desired and offer extra feta on the side.
Variations and Tips:
- Substitute the feta cheese with goat cheese for a tangy twist.
- For additional texture, reserve some diced watermelon and cucumber to add to the bowls just before serving.
- Experiment with herbs: basil or cilantro can provide a unique flavor profile.
- If you want a spicier kick, add a diced jalapeño to the blender. Adjust based on your spice tolerance.
- Serve with crostini or pita chips for a satisfying crunch alongside the gazpacho.
Enjoy this beautifully reviving dish as part of your summer dining repertoire!
Spicy Watermelon Gazpacho With Jalapeños and Feta
Spicy Watermelon Gazpacho is a revitalizing and vibrant dish that perfectly blends the sweetness of watermelon with the heat of jalapeños and the saltiness of feta cheese.
This cold soup is ideal for hot summer days, making it a perfect appetizer for pool parties, barbecues, or casual dinners. The preparation time is around 20 minutes, making it a quick and easy option for those looking to impress their guests without spending hours in the kitchen.
Ingredients:
- 4 cups seedless watermelon, cubed
- 1 medium cucumber, peeled and diced
- 1 bell pepper, diced (red or yellow for sweetness)
- 1-2 jalapeños, seeds removed and finely chopped (adjust based on spice preference)
- 1/2 small red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh cilantro or mint for garnish
Cooking Steps:
- In a blender, combine the watermelon, cucumber, bell pepper, jalapeños, red onion, olive oil, and lime juice. Blend until smooth, adjusting the consistency with additional water if desired.
- Season the mixture with salt and pepper to taste. Blend again to incorporate.
- Pour the gazpacho into a large serving bowl or individual bowls for serving.
- Chill the gazpacho in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve the gazpacho cold, garnished with crumbled feta cheese and a handful of fresh cilantro or mint.
Variations and Tips:
- For an added depth of flavor, consider roasting the peppers and jalapeños before blending.
- If you prefer a creamier texture, you can add a dollop of Greek yogurt or sour cream before serving.
- To make it vegan, simply omit the feta cheese or replace it with a vegan alternative.
- Pair the gazpacho with tortilla chips or a fresh baguette for a light summer meal.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, but for the best flavor, enjoy it fresh!
Greek-Style Watermelon Gazpacho With Olives and Feta
This invigorating Greek-style watermelon gazpacho is a chilled soup that combines the sweetness of watermelon with the savory flavors of olives and feta.
It’s a perfect dish for summer gatherings, light lunches, or as an appetizer for dinner parties. Preparation takes about 15 minutes, making it a quick and easy option for anyone looking to impress their guests with minimal effort.
Ingredients:
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, peeled and diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- Fresh mint leaves, for garnish
Instructions:
- In a blender or food processor, combine the watermelon, cucumber, red onion, and garlic. Blend until smooth. Depending on your desired texture, you can blend it longer for a creamier consistency or shorter for a chunkier soup.
- Transfer the blended mixture to a large bowl. Stir in the olive oil, red wine vinegar, salt, and pepper. Adjust seasoning to taste.
- Add the halved olives and crumbled feta cheese to the bowl. Gently fold them into the soup to guarantee they’re evenly distributed without breaking the feta too much.
- Chill the gazpacho in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve the gazpacho in bowls, garnished with fresh mint leaves and additional olives or feta, if desired.
Variations and Tips:
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the blender before mixing.
- Substitute the feta cheese with goat cheese for a tangier flavor.
- You can also experiment with various herbs like dill or basil for a different aromatic profile.
- If you prefer a sweeter taste, use ripe, in-season watermelon for maximum flavor.
- Be sure to serve the gazpacho very cold for the most invigorating experience, especially on hot days.
Minty Watermelon Gazpacho With Cucumber and Feta
Minty Watermelon Gazpacho is a revitalizing and vibrant dish perfect for warm summer days, making it ideal for picnics, barbecues, or a light lunch on a hot afternoon. This chilled soup combines the sweetness of watermelon with the crispness of cucumber and the salty bite of feta cheese, creating a delightful balance of flavors.
With a preparation time of just 20 minutes, it serves as a quick and nutritious option for anyone looking to cool off while enjoying a healthy dish.
Ingredients:
- 4 cups seedless watermelon, cubed
- 1 medium cucumber, peeled and chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 3/4 cup feta cheese, crumbled
- Mint sprigs, for garnish (optional)
Cooking Instructions:
- In a blender or food processor, combine the cubed watermelon, chopped cucumber, red onion, and fresh mint leaves.
- Blend the mixture until smooth and well-combined.
- Add the olive oil and red wine vinegar to the blended mixture and blend briefly to incorporate. Season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- When ready to serve, stir the gazpacho and pour it into bowls. Top with crumbled feta cheese and garnish with additional mint sprigs if desired.
Variations and Tips:
- For a unique twist, try adding a squeeze of lime or lemon juice for extra acidity.
- Experiment with different herbs such as basil or cilantro for a new flavor profile.
- If you prefer a chunkier texture, blend only half of the watermelon and cucumber, while dicing the other half and stirring it in after blending.
- For added heat, consider incorporating diced jalapeño or a dash of hot sauce.
- Serve with toasted pita chips or crusty bread for a heartier meal option.
Tropical Watermelon Gazpacho With Pineapple and Feta
Tropical Watermelon Gazpacho with Pineapple and Feta is a rejuvenating and vibrant dish, perfect for warm summer days or as a light appetizer for gatherings.
Combining the sweet, juicy flavors of watermelon and pineapple with the saltiness of feta cheese, this chilled soup offers a delightful taste of the tropics. The preparation time is quick and easy, taking about 15 minutes, allowing you to impress your guests without spending hours in the kitchen.
Ingredients:
- 4 cups watermelon, cubed and seeded
- 1 cup fresh pineapple, cubed
- 1/2 cucumber, peeled and chopped
- 1/4 red bell pepper, chopped
- 1/4 red onion, chopped
- 1-2 tablespoons lime juice (to taste)
- 1/4 cup fresh mint leaves, roughly chopped
- Salt and pepper, to taste
- 1/2 cup feta cheese, crumbled (for garnish)
- Optional: additional mint leaves and pineapple chunks for serving
Instructions:
- In a blender, combine the cubed watermelon, pineapple, cucumber, red bell pepper, red onion, lime juice, and fresh mint.
- Blend on high until the mixture is smooth and well combined. If you prefer a chunkier texture, pulse blend until desired consistency is achieved.
- Taste the gazpacho and season with salt and pepper as needed.
- Pour the gazpacho into a bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, stir the gazpacho gently and garnish with crumbled feta cheese and additional mint leaves.
- Serve chilled with extra pineapple chunks on the side, if desired.
Variations and Tips:
- For an added kick, consider including a chopped jalapeño or a dash of hot sauce to the blend.
- To enhance the tropical flavor, you can substitute coconut water for lime juice.
- Use different types of cheese, like goat cheese or queso fresco, if you prefer a different taste profile.
- This gazpacho can be made a day in advance, making it a great option for meal prep or entertaining.
- Pair the gazpacho with tortilla chips or crusty bread for a fun and filling meal.
Avocado Watermelon Gazpacho With Creamy Feta Drizzle
Avocado Watermelon Gazpacho is a rejuvenating, cold soup that strikes a perfect balance between the sweetness of watermelon and the creamy texture of avocado.
Ideal for hot summer days or as a light appetizer at dinner parties, this dish is not only delicious but also packed with nutrients.
Preparation takes approximately 20 minutes, making it an easy option for a quick and healthy meal.
Ingredients:
- 4 cups watermelon, diced and seeds removed
- 2 ripe avocados, peeled and pitted
- 1 cup cucumber, peeled and diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 cups vegetable broth (or chicken broth)
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
For the Creamy Feta Drizzle:
- 1/2 cup feta cheese, crumbled
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Water, as needed for consistency
Cooking Steps:
1. In a blender, combine diced watermelon, avocados, cucumber, red bell pepper, red onion, and vegetable broth.
2. Blend until smooth, adding lime juice, salt, and pepper to taste.
If the mixture is too thick, you can add a bit more broth to reach your desired consistency.
3. For the creamy feta drizzle, mix the feta cheese, Greek yogurt, olive oil, and lemon juice in a small bowl.
Add water gradually until you achieve a smooth, drizzle-worthy consistency.
4. Chill the gazpacho in the refrigerator for at least 30 minutes before serving to enhance the flavors.
5. Serve the gazpacho in bowls, topped with a drizzle of the creamy feta mixture and garnished with fresh cilantro.
Variations & Tips:
- For added texture, reserve some diced watermelon or cucumber to stir in just before serving.
- If you prefer a spicier kick, add a small jalapeño (seeds removed) to the blender with the other vegetables.
- Substitute fresh herbs like basil or mint for cilantro, based on your preference.
- Experiment with different toppings, such as toasted pumpkin seeds or microgreens, for extra crunch and flavor.
Enjoy this vibrant and delicious Avocado Watermelon Gazpacho as a unique twist on traditional gazpacho!
Herbed Watermelon Gazpacho With Basil and Feta
Herbed Watermelon Gazpacho with Basil and Feta is a invigorating and innovative take on the classic cold Spanish soup, perfect for summertime gatherings and warm weather picnics.
This vibrant dish is ideal for anyone looking to impress their guests with a unique appetizer or light meal, as it combines the sweet, juicy flavors of watermelon with savory herbs and creamy feta. Preparation time is approximately 15 minutes, making it a quick and easy option for busy cooks.
Ingredients:
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, peeled and diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh basil leaves
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Optional: additional basil leaves and feta for garnish
Cooking Steps:
- In a blender or food processor, combine the cubed watermelon, cucumber, red bell pepper, red onion, and fresh basil. Blend until smooth, but leave some texture if desired.
- Add the olive oil, red wine vinegar, and a pinch of salt and pepper to the mixture. Blend again to combine.
- Taste and adjust seasoning with more salt, pepper, or vinegar if necessary.
- Chill the gazpacho in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve the gazpacho in bowls, and sprinkle crumbled feta cheese and additional basil leaves on top for garnish.
Variations and Tips:
- For a spicier kick, consider adding a diced jalapeño or a splash of hot sauce.
- You can substitute the feta with goat cheese or omit cheese entirely for a dairy-free version.
- Serve with toasted baguette slices or pita chips for added texture.
- This gazpacho can be stored in an airtight container in the refrigerator for up to 2 days, making it a great make-ahead dish for summer parties.
