Watermelon Gazpacho





2 cups roughly chopped seedless watermelon,




3 cups diced watermelon


1 cup diced tomatoes


1/2 cup peeled, seeded and diced cucumber


1/4 cup diced red bell pepper


2 tsp finely cut fresh basil


2 tsp lime juice


2 tsp finely cut fresh mint


1 Tbsp diced red onion


1 tsp minced ginger


1/2 tsp grated lime zest


1/4 tsp minced green Serrano chili (optional)


Lime wedges for garnish







Puree 2 cups chopped watermelon in blender 30-60 seconds, or until liquefied. Pour into serving bowl.


Stir in 3 cups deiced watermelon and all remaining ingredients except for lime wedges.


Season with salt if desired.


Cover and chill soup for at least 3 hours but preferably 12-24 hours to allow flavors to fuse and vibrant red color to develop.


Adjust seasonings before serving. If too spicy, add more lime juice.


Garnish with lime wedges


Serves 4-6

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