Recipe Image

Watermelon Gazpacho

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019