Fruity Gazpacho

Cool off with this vibrant and refreshing Fruity Gazpacho, a delightful twist on the classic chilled soup that’s bursting with summer flavors. This no-cook recipe combines the natural sweetness of watermelon, ripe mango, and juicy peach with crisp cucumber, cherry tomatoes, and a hint of heat from optional jalapeño, creating a perfectly balanced blend of sweet, tangy, and spicy. A splash of lime juice and a drizzle of extra-virgin olive oil tie the ingredients together, while fresh cilantro adds a bright, herbaceous note. Ideal for hot days, this quick and easy gazpacho comes together in just 20 minutes and requires minimal effort. Serve it chilled for a light appetizer or a unique addition to your next outdoor gathering. Gluten-free, vegan, and packed with nutrients, this beautifully colorful soup is as nutritious as it is flavorful. Don’t forget the diced watermelon garnish for a pop of freshness in every bite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups watermelon
• 1 large cucumber
• 1 large ripe mango
• 1 large ripe peach
• 1 medium red bell pepper
• 1 cup cherry tomatoes
• 0.25 cup red onion
• 2 tablespoons fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 0.5 jalapeño (optional)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Prepare the watermelon: Remove the rind and seeds from the watermelon, then chop into small cubes. Measure 4 cups and set aside.

Step 2

Peel and dice the cucumber into small pieces.

Step 3

Peel and pit the mango and peach, then cut both into small chunks.

Step 4

Remove the seeds and stem from the red bell pepper, then chop into small pieces.

Step 5

Dice the cherry tomatoes and finely chop the red onion.

Step 6

If using jalapeño, remove the seeds for less spice (optional), then finely mince it.

Step 7

In a blender or food processor, combine 3 cups of watermelon cubes, cucumber, mango, peach, red bell pepper, tomatoes, and red onion. Blend until smooth.

Step 8

Add the lime juice, olive oil, cilantro, salt, black pepper, and jalapeño to the blender. Blend again to mix thoroughly.

Step 9

Taste and adjust seasoning if needed. Add more lime juice or salt to balance the flavors.

Step 10

Pour the blended soup into a large bowl or individual serving glasses. Dice the remaining 1 cup of watermelon into small cubes and use as garnish along with extra cilantro.

Step 11

Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Step 12

Serve cold and enjoy!

Nutrition Facts

Serving size	1889.2 grams (1889.2g)

Amount per serving	% Daily Value*
Calories	823

Total Fat 30.70g	39%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 1219mg	53%
Total Carbohydrate 144.00g	52%
Dietary Fiber 17.00g	61%
Total Sugars 111.30g
Protein 13.50g	27%

Vitamin D 0IU	0%
Calcium 195mg	15%
Iron 5mg	28%
Potassium 2882mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 6.0%

Carbs: 63.6%