Watermelon Gazpacho Recipe

Name: Watermelon Gazpacho Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed fresh basil leaves; 1/2 cup extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 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; 1/2 cup small-dice Kirby cucumber (about 1 medium); 1/2 cup small-dice seedless watermelon

Servings: persons

1/2 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
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
1/2 cup small-dice Kirby cucumber (about 1 medium)
1/2 cup small-dice seedless watermelon

1
Process the basil and olive oil in a blender until smooth.
2
Season with salt and pepper; set aside.
3
Place all of the ingredients in a large bowl and toss to combine.
4
Let stand for 15 minutes.
5
Working in batches, process the mixture in a clean blender until smooth.
6
Transfer the pureed soup to a large, nonreactive bowl.
7
Taste and season with salt as needed.
8
Combine the cucumber and watermelon in a small bowl.
9
To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup packed fresh basil leaves, 1/2 cup extra-virgin olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Watermelon Gazpacho Recipe 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.

That's it — enjoy your meal!