This watermelon gazpacho soup is so refreshing! It contains no tomatoes like your traditional gazpacho. Instead just pure sweet watermelon, along with some healthy crunchies: cucumber and sweet bell pepper. Add in some fresh herbs and you have a delicious nutritious dish to serve at dinner or even dessert!
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil, salt in a large bowl.
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.
Stir in the remaining diced mixture.
Serve at room temperature or chilled.
Make ahead tip: cover and refrigerate for up to 2 days.
Melon selection and storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow soft on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot.
Himalayan/ Sea salt is recommended as it is unprocessed and contains nature’s balanced minerals. Processed salt removes many necessary minerals and contains caking agents.