Watermelon Gazpacho is my favourite cold soup perfect for hot summer days. It is packed with refreshing flavours and requires no cooking.
- What is Gazpacho?
- Watermelon For Gazpacho
- Other Ingredients For Gazpacho
- How To Make Gazpacho
- Serving Suggestion
- More Summer Recipes
- Watermelon Gazpacho Recipe
What is Gazpacho?
Gazpacho is a cold soup made in a blender with raw vegetables. It is a popular summer dish in Spain, Portugal, and the Southern Peninsula. Today there are many gazpacho recipes and variations followed worldwide. Some have bread, while others are made with tomatoes and cucumber only.
Here are a few reasons to LOVE Gazpacho
- minimal calories
- meal prep friendly
- no cooking involved
- vegan-friendly recipe
- requires only a blender
- wholesome and fulfilling
- possible gluten-free (skip bread)
Watermelon Gazpacho has subtle notes of sweetness, spiciness, sourness, and a refreshing flavour of fresh herbs.
I am sharing a flavoursome vegan and gluten-free watermelon gazpacho recipe I tasted years ago in Pondicherry in a French Cuisine-inspired restaurant called Villa Shanti.
Watermelon For Gazpacho
To make this gazpacho, you need fresh, ripe, red, and sweet-tasting watermelon. I would not recommend using frozen or canned watermelon as it will not give the desired taste.
Do not add seeds or the skin of a watermelon. Use only the red pulp.
Other Ingredients For Gazpacho
- Tomato: Use sweet-tasting, ripe and red tomatoes like Roma.
- Pepper: You can use either mildly spicy red pepper or bell pepper. It gives a sharp taste and balances the sweetness.
- Cucumber: I do not add skin and seeds/pulp of cucumber. You can use English, Spanish, or Indian Cucumbers.
- Herbs: A mix of Italian basil, mint, and cilantro gives the gazpacho a refreshing flavour and aroma.
- Red Onion, Garlic, Extra Virgin Olive Oil, Red Wine Vinegar, Salt, Black Pepper
- Equipment: A strong-blade smoothie or soup blender, peeler, knife
How To Make Gazpacho
Step 1: Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
Step 2: Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender.
Step 3: Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
Step 4: At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
Serving Suggestion
There are many delicious ways to serve watermelon gazpacho. Top it with finely chopped herbs (basil and mint), cucumber, and feta cheese. I like to keep it in the refrigerator for 1 – 2 hours to get chilled. Serve it with a bread slice on the side.
You can store watermelon gazpacho for 2 days in the refrigerator. But I would recommend making it fresh.
More Summer Recipes
- Fruit Salad
- Mango Salsa
- Tomato Salsa
- Green Papaya Salad
- Mango Shrimp Salad
- Summer Tomato Salad
- Tropical Pineapple Salad
- Masala Pineapple Popsicles
Ingredients
- ▢ 2 Cup diced watermelon
- ▢ 1 Cup diced cucumber
- ▢ ½ Cup diced tomato
- ▢ ¼ Cup diced onion
- ▢ 1 red pepper, discard the seeds
- ▢ 2 garlic cloves
- ▢ 5 – 6 Italian basil leaves
- ▢ 5 – 6 fresh mint leaves
- ▢ 1 tablespoon red wine vinegar
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ ½ teaspoon black pepper
Instructions
- Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
- Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. DO NOT add water.
- Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
- At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
- Garnish watermelon gazpacho with finely chopped herbs (basil and mint), cucumber, and feta cheese.
- Serve watermelon gazpacho chilled or at room temperature with a bread slice.
Recipe Notes:
- Remove and discard the seeds of watermelon, cucumber, and red pepper.
- Do not add water to blend the gazpacho else its taste will be diluted.
- Use mild or sweet-tasting pepper rather than the spicy, sharp one. You can add bell pepper also.
Nutrition
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Watermelon Gazpacho Recipe
Equipment
- Blender
Ingredients
- 2 Cup diced watermelon
- 1 Cup diced cucumber
- ½ Cup diced tomato
- ¼ Cup diced onion
- 1 red pepper, discard the seeds
- 2 garlic cloves
- 5 - 6 Italian basil leaves
- 5 - 6 fresh mint leaves
- 1 tablespoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
- Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. DO NOT add water.
- Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
- At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
- Garnish watermelon gazpacho with finely chopped herbs (basil and mint), cucumber, and feta cheese.
- Serve watermelon gazpacho chilled or at room temperature with a bread slice.
Notes
- Remove and discard the seeds of watermelon, cucumber, and red pepper.
- Do not add water to blend the gazpacho else its taste will be diluted.
- Use mild or sweet-tasting pepper rather than the spicy, sharp one. You can add bell pepper also.
Nutrition
Make a delicious Instant Pot Chicken Burrito Bowl loaded with Mexican flavours in just 20 minutes – a family-friendly dinner recipe.
- What is a Burrito Bowl?
- Ingredients You’ll Need
- How To Make Burrito Bowl
- FAQs Related to Chicken Burrito Bowl
- Instant Pot Chicken Burrito Bowl Recipe
Rice & beans. What a winning combination! These are two great staples to keep around the pantry. Why? I hear you! They absorb flavour So well and are used in many cultures : Indian, Mexican, Brazilian, Korean, and all over Latin America, to name a few.
In India, red kidney beans are used to make the famous – rajma masala .
You can take a trip around the world using rice and beans without leaving your kitchen. Incredible!
What is a Burrito Bowl?
A Burrito Bowl is a deconstructed burrito served in a bowl instead of a tortilla or wrap. Usually, burrito bowls contain the same main ingredients as a burrito: rice, beans, meat, vegetables, cheese, and other toppings like salsa, sour cream, and guacamole, or avocado.
You can save around 200 calories by skipping the tortilla and still have a healthy, filling meal!
In a nutshell, h ere’s why this burrito bowl is amazing:
- It’s healthy! This easy chicken burrito bowl recipe uses whole grains, meat, vegetables, and spices, with optional dairy to garnish. We’re skipping the tortilla, making it gluten-free with fewer empty calories!
- It’s easy! Just 10 minutes of prep and most of that is chopping the veggies and meat and sautéing it a little in the Instant Pot.
- It uses one pot! Everything is done in the Instant Pot , from the sautéing to the pressure cooking. That means less cleaning up later!
- It tastes amazing! For something so healthy, the flavours in this chicken burrito bowl are next level. It tastes like you’re eating out, but you didn’t even have to leave the house. Win!
Ingredients You’ll Need
- Protein: We use 1 kilogram of chicken breast. Protein is essential to help you feel full for longer and build and maintain muscles!
- Veggies: This recipe uses a rainbow of vegetables: onion, corn, tomato, chilli, avocado, lettuce, and cilantro . They are packed full of essential nutrients to keep you healthy!
- Grains: Rice and beans, of course! These are the most common Mexican staples. No burrito bowl or Mexican meal is complete without rice & beans!
- Fat: In this chicken burrito bowl recipe, we use oil and garnish the bowl with cheese and sour cream. Fat helps you to feel satisfied and full.
How To Make Burrito Bowl
Wash and soak rice in 2 cups of water and then follow these 6 easy steps:
- Turn the Instant Pot on to sauté mode , and let it heat up for 5 minutes. Add oil, and chopped onion, and then sauté for a minute to soften the onions ( image 1 ).
- Next, add the chicken breast pieces, salt, paprika, and taco seasoning. Sauté for 2 – 3 minutes. The chicken will start to turn pale white as it cooks ( image 2 ).
- After 2-3 minutes, add the corn, beans, salsa or tomato paste, chopped tomato, and green chilli. Stir to sauté for another 2-3 minutes ( image 3 ).
- Drain water from the soaked rice and add rice to the Instant Pot and other ingredients ( image 4 ).
- Add in the stock , then stir to combine everything. Close the lid of the Instant Pot and seal the valve. Set the Pressure Cook Mode for 3 minutes.
- When it’s finished, turn the valve to unseal the Instant Pot and let the pressure out. Then open the lid and fluff the rice using a fork.
- Your Chicken Burrito Bowl is ready to assemble!
You can add veggies like arugula and spinach instead of lettuce, diced fresh tomatoes, avocado slices, lime instead of lemon, and hot sauce for extra heat. You could also try queso fresco (a soft, white Mexican cheese) instead of hard cheese.
Yes! You could use a regular store-bought or homemade tomato salsa , or you could try mango salsa for added sweetness , fire-roasted salsa for a hint of smokiness , or a hot habañero salsa if you like an extra kick of heat.
Fridge: Store in an airtight container in the fridge for 3-4 days without the toppings. Reheat thoroughly in the microwave or on the stove before consuming it. Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months without the toppings.
More Mexican Recipes
- Mango Salsa
- Tomato Salsa
- Corn Salsa Recipe
- Mixed Beans Salad
- One Pot Mexican Quinoa
- Loaded Vegetarian Nachos
- Shrimp Mango Avocado Salad
Ingredients
- ▢ 1 kilogram boneless chicken breast, cut into bite size pieces
- ▢ 1 Cup long grain rice
- ▢ ½ Cup chopped onion
- ▢ ½ Cup sweet corn
- ▢ ½ Cup chopped tomato
- ▢ 1 – 2 green chilli chopped
- ▢ ½ Cup canned red kidney beans, drained
- ▢ Salt to taste
- ▢ 1 teaspoon red paprika
- ▢ 1 teaspoon taco seasoning mix
- ▢ ½ Cup tomato salsa or tomato paste
- ▢ 1 ½ Cup chicken or vegetable stock ( get stock recipe )
- ▢ 2 tablespoon cooking oil
Ingredients For Topping Burrito Bowl:
- ▢ ½ Cup diced ripe avocado
- ▢ ½ Cup shredded lettuce
- ▢ ½ Cup shredded hard cheese
- ▢ ¼ Cup sour cream
- ▢ ½ Cup chopped fresh cilantro
- ▢ Lemon wedges
Instructions
- Wash and soak rice in 2 cups of water while you saute remaining ingredients.
- Set the IP in saute mode for 5 minutes. Add oil, chopped onion, and saute for a minute to soften the onions.
- Next, add chicken pieces, seasoning, and saute for 2 – 3 minutes or till chicken pieces turn pale white.
- Add corn, beans, salsa or paste, chopped tomato, and green chilli. Stir to saute for the remaining time.
- Drain water from the soaked rice. Add rice to the IP along with other ingredients. Add stock. Stir to combine. Taste and adjust the seasoning accordingly.
- Close the lid of IP. Set the Pressure Cook Mode for 3 minutes. Set the steam valve to the sealing position.
- After 5 minutes, open the lid and fluff the rice using a fork.
- Top each burrito bowl with shredded cheese, lettuce, avocado, sour cream, cilantro and lemon juice before serving.
- Enjoy chicken burrito bowl immediately.
Recipe Notes:
- Set the cooking time as per your rice variety. The kind of white rice I use, it takes 3 minutes to cook in my instant pot.
- Do not add too much water to cook rice. Else, it will turn mushy and sticky. For me the ratio of 1 Cup of rice to 1 ¼ Cup of water or stock works absolutely fine.
- Make sure chicken pieces are of equal, small bite-size size for quick and even cooking.
Nutrition
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