Watermelon Gazpacho

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Soup on a hot day? If it’s this watermelon gazpacho, then of course! Watermelon and coconut water give a light and refreshing twist to this chilled tomato soup. The combination of the fresh vegetables and herbs mixed with the fruit juices makes this a real sweet and savory treat! With a food processor, this watermelon gazpacho can be prepared in less than 10 minutes. Let it chill in the refrigerator for an hour and then it’s ready to go for a summer event or a day at the beach!

Watermelon Gazpacho

Prep Time: 10 mins
Chill Time: 1 hour
Yields: 10

Ingredients

  • 6 cups of seedless watermelon
  • 1 cup of green tomatoes
  • 1 cup of cucumbers
  • 1 cup of red bell pepper
  • 1/2 cup of cilantro
  • 1/2 cup of basil
  • 1 clove of garlic
  • 1 tablespoon of fresh ginger
  • 1/2 serrano chili pepper
  • juice of 1 lime
  • 1 cup of coconut water
  • 1 tablespoon of Worcestershire sauce
  • salt, to taste

Directions

  1. In a food processor, add all ingredients and blend to desired consistency.
  2. Chill for 1 hour in the refrigerator. Serve cold.

TapasTips

If you want a smooth gazpacho, add 2 tablespoons of olive oil.

Chop the garlic and ginger before you add them to the food processor.

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