+

Watermelon Gazpacho

Watermelon Gazpacho

Ingredients (19)

For the basil oil:

  • 1/2 cup packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For the gazpacho:

  • 1 1/2 pounds coarsely chopped cored tomatoes
  • 1 1/2 pounds coarsely chopped seedless watermelon
  • 3 cups large-dice crustless day-old country bread, such as pain au levain
  • 2 medium Kirby cucumbers, peeled and coarsely chopped
  • 1/2 cup water
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 medium red onion, coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon whole cumin seeds
  • 1/8 teaspoon cayenne pepper

For the garnish:

  • 1/2 cup small-dice Kirby cucumber (about 1 medium)
  • 1/2 cup small-dice seedless watermelon
Try Amazon Fresh
Nutritional Information
  • Calories410
  • Fat28.43g
  • Saturated fat4.02g
  • Trans fat0.0g
  • Carbs36.45g
  • Fiber3.64g
  • Sugar14.34g
  • Protein6.33g
  • Cholesterol0g
  • Sodium681.44mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Load Comments

Recommended from Chowhound

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | Today is National Hamburger Day—no better time to learn how to make a smashburger, the best indoor...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | There's no shortage of healthy chicken recipes, but these take a spin on the grill for extra flavor...

9 Ways to Make Your Favorite Recipes Vegan
Guides

9 Ways to Make Your Favorite Recipes Vegan

by Shelly Westerhausen | Trying to make the leap into a vegan diet or whipping up food while entertaining for a vegan friend...