Watermelon and Cucumber Gazpacho

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Ingredients Nutrition

Directions

  1. Puree 4 cups watermelon in blender until smooth.
  2. Transfer puree to large bowl.
  3. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  4. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  5. Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  6. Makes 4 servings.
  7. Bon Appétit.
  8. August 2005.

Reviews

(7)
Most Helpful

This is the best soup I've ever had. So subtle, so amazing. Skipped the jalepenos and added mayo instead of sour cream because that's what I had on hand and put in my tomato gazpacho.

erosenthal July 31, 2010

I made this for an outing on the lake. While I love regular (tomato) gazpacho, one of my friends suffers from acid reflux, so I made this instead. Everyone LOVED it! At one reviewer's suggestion I swapped balsamic vinegar for red wine vinegar. Also pureed the whole thing, which made for a lovely texture, albeit no crunch. Could do it either way, really. But perfect for a hot summer day's outing.

l'ecole August 06, 2009

What a wonderfully refreshing soup! The temperatures here have been in the high 90's and this soup was an amazing fix to the "I'm too hot to eat" blues! Taking a cue from the other reviewers, I halved the vinegar and switched it to balsamic. I also used half the amount of jalapeno pepper due to personal preferences. A delight to the eye and the palate! Thanks Nana Lee!

Glori-B July 14, 2008

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