Tomato-Watermelon Gazpacho with Ricotta and Basil

Ingredients

• 2 cups diced watermelon
• 2 cups diced fresh tomatoes
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 small cucumber, diced
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled ricotta cheese
• 1/4 cup chopped fresh basil

Instructions

1. In a blender or food processor, puree the watermelon, tomatoes, onion, bell pepper, cucumber, and garlic until smooth.
2. Transfer the mixture to a large bowl.
3. Add the red wine vinegar, olive oil, salt, and black pepper.
4. Stir to combine.
5. Cover and refrigerate for at least 1 hour or until chilled.
6. When ready to serve, ladle the gazpacho into bowls.
7. Sprinkle each bowl with crumbled ricotta cheese and chopped fresh basil.

Verdict

This tomato-watermelon gazpacho is the perfect refreshing summer soup. The combination of sweet watermelon and juicy tomatoes is balanced perfectly by the tangy red wine vinegar and savory garlic. The crumbled ricotta cheese adds a creamy texture, while the fresh basil gives a pop of herbaceous flavor. This gazpacho is a delicious and healthy way to beat the heat!

Serving Suggestions

Serve the gazpacho as a starter for a summer dinner party, or enjoy it as a light lunch on a hot day. Pair it with a crusty baguette or a simple salad for a complete meal.