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Watermelon Gazpacho
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Total Time: 45 mins

Active Time:

Makes: 6 servings (about 7 cups)

Is this gazpacho authentic? Probably not, but watermelon, basil oil, and cayenne salt add a summery twist to the classic cold soup.

What to buy: Be sure not to use underripe tomatoes, as they will cause the soup to have a mealy consistency.

Special equipment: Use a blender or an immersion blender in this recipe for a good consistency.

This recipe was featured as part of our Cooling Off story.

Instructions

For the basil oil:

  1. 1Process the basil and olive oil in a blender until smooth. Season with salt and pepper; set aside.

For the gazpacho:

  1. 1Place all of the ingredients in a large bowl and toss to combine. Let stand for 15 minutes.
  2. 2Working in batches, process the mixture in a clean blender until smooth. Transfer the puréed soup to a large, nonreactive bowl. Taste and season with salt as needed.

For the garnish:

  1. 1Combine the cucumber and watermelon in a small bowl.
  2. 2To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.

Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño.

  • Watermelon Gazpacho
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