How To Make Watermelon Gazpacho

Watermelon Gazpacho

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.



  • 8 cup(s) watermelon, seedless
    (about 6 pounds with rind), finely diced
  • 1 medium cucumber(s)
    peeled, seeded and finely diced
  • 1/2 medium pepper(s), red, bell
    finely diced
  • 1/4 cup(s) basil, fresh
  • 1/4 cup(s) parsley, flat-leaf
  • 3 tablespoon vinegar, red wine
  • 2 tablespoon shallot(s)
  • 2 tablespoon oil, olive, extra-virgin
  • 3/4 teaspoon salt


1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl.
3. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Video: Watermelon Gazpacho Soup Recipe

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Date: 08.12.2018, 00:29 / Views: 41385