Watermelon Gazpacho Recipe

Watermelon Gazpacho recipe creates a delicious sweet-and-savory chilled soup that is perfect as a first course or appetizer on a hot summer evening with family or friends.  The delicate flavors of cucumber and watermelon is so very refreshing and makes a great start to any summer meal.

This gazpacho is similar to the classic Spanish-style tomato gazpacho, but uses watermelon as the main ingredient.


Watermelon Gazpacho



Watermelon Gazpacho Recipe:

Watermelon Gazpacho Recipe

Prep Time: 20 minutes

Cook Time: 0

Yield: 6 servings


8 cups finely-diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, cored, seeded, and finely diced
1/4 cup chopped fresh basil leaves
1/4 cup chopped flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons minced shallot or green onions
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt



Mix all the ingredients in a large bowl.

Puree 3 cups of the watermelon mixture in a blender or food processor (I used my Vitamix) to the desired smoothness; transfer to another large bowl and set aside.

Puree another 3 cups of watermelon mixture and add to the bowl. Stir in the remaining diced mixture.

Serve at room temperature or chilled.

Makes 6 servings (generous 1 cup each).



Source:  This recipe is from Eating Well Magazine. Photo by Ken Burris.


Cucumber Recipes    Fruit Soups    Melon Appetizers    Summer    Vegan Recipes    Watermelon   

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