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.
By Keith McBrayerPhotography by Damm Cabrera
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
CREATOR
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.
FAQ
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