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Watermelon Gazpacho
Watermelon Gazpacho
5 Reviews
From: EatingWell Magazine, August/September 2005
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
- Serving size: 1 cup
- Per serving: 114 calories; 5 g fat(1 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 21 mcg folate; 0 mg cholesterol; 14 g sugars; 0 g added sugars; 1,831 IU vitamin A; 34 mg vitamin C; 28 mg calcium; 1 mg iron; 296 mg sodium; 324 mg potassium
- Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (37% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 fruit, 1 fat
Reviews 5
August 30, 2016
By: Michelle Orndorff
I can't find anywhere to ask, but do you mean scallions (round, flat things) or green onions (long skinny things)? They aren't the same thing.
June 24, 2011
By: jupett
Fabulous!
Delicious! I have made this dish several times always to rave reviews. Today I made it with lemon basil since that was what was available at the market. Even better than common basil. The sweeter the watermelon, the better this is. Try using the miniature seedless watermelons.
Pros: So delicious and healthy
Cons: Lots of dicing, especially if the recipe is doubled--as it should be!
March 22, 2011
By: EatingWell User
A Watermelon Gazpacho Twist, Southeast Asian Style
Happened to have cilantro instead of parsley, and mint instead of basil. With fish sauce to taste instead of salt, and lime juice instead of vinegar, this makes a refreshing Southeast Asian version of this wonderful soup. Add some red chile flakes, chili paste, or fresh, hot chiles to complete the flavor profile.
November 21, 2010
By: EatingWell User
Made this as the first course for a summer lunch with the girls. Went together really easily and looked gorgeous. The flavours were divine, and slightly unexpected. Might be nice with mint rather than basil as something different. The girls all raved so this one is a winner.
August 08, 2010
By: EatingWell User
I made this yesterday. It turned out well and my family loves it too. Would make this again. Only change I made was to add 1/4 tsp red pepper flakes and could have added just a little more. It tastes better after the flavors have had a chance to chill and blend together. Lynne W.
