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Watermelon Gazpacho

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Watermelon is in season now and it is a great time to serve this nutritious and delicious cold soup as an appetizer for your summer dining.

Watermelon Gazpacho


• 8 cups finely diced watermelon
• 1 medium cucumber, peeled, seeded and finely diced
• 1/2 red bell pepper, finely diced
• 1/4 cup chopped fresh Cilantro
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons sipping vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon pink salt


1. Mix watermelon, cucumber, bell pepper, basil, parsley, cilantro, 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. Serves 6


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