Watermelon Gazpacho Recipe 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.

No additional tips available.

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

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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.

Watermelon Gazpacho Recipe

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