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Simplified International Flavours

spicy watermelon gazpacho (cold soup)

A no-cook, refreshing cold watermelon soup recipe that is healthy and just spicy enough for a hot summer day. While gazpacho is a Spanish soup, the flavours in this recipe are Mexican.

Ingredients

  • 3 cups seedless watermelon, diced (about 500-600g) about a third of small watermelon
  • ½ a red bell pepper, diced
  • ½ cucumber, peeled and roughly chopped½ cucumber, peeled and roughly chopped
  • 1 tomato, roughly chopped
  • 1 small onion, roughly chopped
  • 1 jalapeño, roughly chopped
  • 4 tablespoons cilantro leaves
  • 2 tablespoons celery, roughly chopped
  • 1 clove garlic, chopped fine
  • ¼th teaspoon cumin powder
  • 1 teaspoon pomegranate molasses
  • ½ teaspoon ancho chili powder
  • 1 teaspoon salt (or to taste)
  • freshly ground pepper, about ¼th teaspoon
  • 4 tablespoons grated paneer or crumbled feta cheese for garnish (optional)
  • One lime, cut into wedges (optional)
A no-cook, refreshing cold watermelon soup recipe that is healthy and just spicy enough for a hot summer day. While gazpacho is a Spanish soup, the flavours in this recipe are Mexican.

Instructions

  • 1. In a large bowl, combine all the ingredients except the cheese. Mix well and stir to combine.
  • 2. Working in batches, transfer the ingredients to a blender and puree until smooth. Adjust salt and seasonings and chill for ½ hour to an hour.
  • 3. Garnish with grated paneer or crumbles feta (if using), accompanied by a wedge of lime, and serve the same day.

    Serves: 2 large servings or 4 small servings
    Ingredients: 14
    Prep Time: 20 minutes
    Cook Time: 0 minutes

Critical Ingredients

While the watermelon is obviously critical, you can leave out the garlic and celery and there isn’t a significant change in flavour. The acidity from the tomato is required, and cucumbers give the soup body, but the red bell pepper could be green or yellow – red just helps keep colour! I love the taste of cumin and pomegranate molasses together, but if you don’t have the latter, don’t sweat it! Just use a nice balsamic vinegar instead, or any vinegar. Jalapeños give it a more Mexican flavour, but really any chili will do. Or you can skip the jalapeño and ancho chilies and just use about ½ a teaspoon of a hot red chili powder. Since the soup has raw ingredients – don’t keep it too long before serving it. Cilantro can be substituted with parsley, and even dill tastes good!



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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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