Name: Watermelon Gazpacho Smoothie
Total time: PLACEHOLDER
Ingredients: ½ cup ice; 12 ounces (1-inch) watermelon pieces (2 cups); 1 red bell pepper , halved, stemmed, and seeded; 1 tomato , cored and halved; ¼ cup fresh basil leaves; 1 tablespoon extra-virgin olive oil; ½ teaspoon red wine vinegar; ¼ teaspoon pepper , plus extra for serving; ⅛ teaspoon table salt

Why This Recipe Works

We took inspiration from the Andalusian cold soup gazpacho—typically made with tomato, bell pepper, oil, and vinegar. We employed watermelon here as our star ingredient because it has a similarly fruity profile to bell peppers without the bitterness. Additionally, the high water content of the watermelon worked to lighten and loosen the smoothie. We still seasoned with salt, pepper, red wine vinegar, and olive oil but simply used much less. The olive oil enhanced the smoothie by giving it rich and savory depth. For an herby addition, basil paired nicely with the existing flavors and provided another fresh ingredient to the drink. Grinding extra pepper on top of the smoothie offers a savory aroma just before drinking that sets up your taste buds for the delightfully surprising drink to follow.

Instructions

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 1 minute. Adjust consistency with water as needed. Sprinkle individual portions with extra pepper, if using, before serving.