Feeling uninspired in the kitchen? Allow us to change all that. This foolproof gazpacho recipe takes a mere 10 minutes to make. Simply chop seasonal produce like juicy watermelon, tomato and cucumber and throw everything into a food processor. It’s served cold so you won’t even need to turn on your oven — win! Plus, because the Spanish-inspired soup is jam-packed with vegetables, it works well as a light snack or as a complement to a heartier entrée.
Watermelon and Tomato Gazpacho Recipe
Prep time: 10 minutes
2 cups chopped watermelon
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1 clove garlic
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
1 teaspoon apple cider vinegar, plus more to taste
Sea salt, to taste
- Put all ingredients into a food processor and process until smooth. Add salt and more vinegar to taste.
- Serve garnished with chopped vegetables and basil, if desired.