Watermelon Gazpacho Soup
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!
Servings Prep Time
6servings 20minutes
Servings Prep Time
6servings 20minutes
  1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil, 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.
  3. Puree another 3 cups and add to the bowl.
  4. Stir in the remaining diced mixture.
  5. Serve at room temperature or chilled.
Recipe Notes
  • 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‚Äôs balanced minerals. Processed salt removes many necessary minerals and contains caking agents.

Enjoy this treat while summer is still here!