Southern Summer Gazpacho – a delicious recipe with seedless watermelon cubes, mint leaves, almonds, garlic, white sandwich bread, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a blender, place the mint leaves topped by the watermelon chunks and puree. This may need to be done in batches. Strain the watermelon puree through a wire mesh strainer into a pitcher or large bowl, scraping on the solids to extract as much liquid as possible and to remove any stray seeds.
2
Puree almonds, garlic, red wine vinegar and salt. Tear the bread into small chunks and place in blender and add about 1 cup of watermelon puree. Puree until smooth, adding olive oil in a slow steady stream and some additional watermelon puree (as much as the blender will hold). Pour this gazpacho mixture into the remaining watermelon puree and stir until thoroughly blended. Refrigerate until ready to serve.
453
kcal
Calories
33
g
Fat
33
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 cups seedless watermelon cubes (about a 4 pound melon), 1/2 cup firmly packed fresh mint leaves, 1 cup slivered blanced almonds, 3 garlic cloves, and more.
Yes, Southern Summer Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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