This year’s Kenyan summer has been particularly hot! Clear blue skies and glaring sun, moving about has not been exactly pleasant. In days like these, I have been particularly craving cold refreshing foods. Nice creams and sorbets have been a strong craving! However due to the higher sugar content, you cannot overdo them! Recently, I had a light bulb moment. Why not make a cold soup!
Enter watermelon gazpacho. There is nothing as hydrating and refreshing as watermelons, so this recipe was perfect! Being my first time to make this, I did not know what to expect. Will it be too sweet? Will it have a weird texture? Will my family eat this? I was pleasantly surprised! It was delicious, refreshing and my family did enjoy it!
Its savory with a nice kick from the celery, cucumber, garlic and tomatoes. The watermelon gives this soup a beautiful subtle sweetness. This is a light version of a gazpacho, so you can make it heavier and more creamy by adding more veggies like zucchini. The best part is that the soup gets better and better the longer it sits in the fridge so make a big batch and have it as a quick lunch or appetizer!
- 2 cups chopped watermelon
- 1 cup cucumber, chopped
- 1 cup tomatoes, chopped
- 1/4 c red bell peppers, diced
- 1/4 cup celery, diced
- 1 garlic clove
- small handful fresh basil leaves
- 2 tbsp red wine vinegar
- 1 1/2 tbsp olive oil
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chopped avocado, for garnishing, optional
- some chopped cucumber and basil leaves for garnishin
- Step 1 Add into a blender the watermelon, cucumber, tomatoes, red pepper, celery, garlic, red wine vinegar, olive oil, sea salt and black pepper.
- Step 2 Blend until smooth. Pour into a large sealable bowl, or smaller sealable bowls and chill in the fridge 3-4 hours or overnight.
- Step 3 Serve and top with avocado, cucumber or basil or drizzle with some olive oil, for garnishing. Enjoy!