Watermelon Gazpacho
The classic tomato version is usually served with bread or croutons, but this is a lighter, sweeter version. Because no cooking is required, you can make this recipe in under 10 minutes.
Ingredients
5 parts watermelon base
- watermelon, diced & deseeded500 g
1 part flavor adjusters
- cucumbers, peeled60 g
- lime juice30 g
- serrano peppers, deseeded10 g
- lime zest, optionala pinch
- saltto taste
Garnishes (optional)
- extra virgin olive oila drizzle
- fresh minta few leaves
- black peppera few cranks
- feta, crumbleda small handful
- watermelon, diceda few extra pieces
- cucumbers, diceda few extra pieces
FAQ
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Method
Step 1: Blend & strain the broth base
Peel, dice, and deseed ingredients as needed.
Add the watermelon, cucumber, serrano (or any hot chile), and citrus zest to a blender. Blend until completely smooth, then strain through a sieve.
Taste and add the lime juice and salt until well seasoned.
Step 2: Garnish & serve
The broth can be kept cold in the fridge until ready to enjoy.
Serve cold with extra diced cucumber & watermelon cubes for texture, feta cheese for creaminess and tang, and a final boost of black pepper, herbs, and a drizzle of EVOO.
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
5 parts watermelon base
- watermelon, diced & deseeded500 g
1 part flavor adjusters
- cucumbers, peeled60 g
- lime juice30 g
- serrano peppers, deseeded10 g
- lime zest, optionala pinch
- saltto taste
Garnishes (optional)
- extra virgin olive oila drizzle
- fresh minta few leaves
- black peppera few cranks
- feta, crumbleda small handful
- watermelon, diceda few extra pieces
- cucumbers, diceda few extra pieces
Method
Step 1: Blend & strain the broth base
Peel, dice, and deseed ingredients as needed.
Add the watermelon, cucumber, serrano (or any hot chile), and citrus zest to a blender. Blend until completely smooth, then strain through a sieve.
Taste and add the lime juice and salt until well seasoned.
Step 2: Garnish & serve
The broth can be kept cold in the fridge until ready to enjoy.
Serve cold with extra diced cucumber & watermelon cubes for texture, feta cheese for creaminess and tang, and a final boost of black pepper, herbs, and a drizzle of EVOO.
