watermelon gazpacho

Quick & Easy

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see tip)
1 medium cucumber, peeled, seeded and finely diced
½ red bell pepper, finely diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt

Directions

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and 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.