Make Ahead

Minty Watermelon Gazpacho

Photo by Emese and Nandi
Author Notes

The Authentic Gazpacho Soup is by definition a raw tomato-based vegetable soup originated from Spain, Andaluzia. Many countries and many chefs have taken this recipe for a spin and created other variations. Have you heard of white gazpacho, green gazpacho, seafood gazpacho, avocado gazpacho or grapes gazpacho?

Well, my husband also took this soup recipe out for a spin and created this Minty Watermelon Gazpacho recipe. We love to experiment with veggie dishes on our plant-based and gluten-free food blog. I love hidden veggie desserts, while my husband loves to add unique or unusual flavors to classic dishes.

As gazpacho is a popular summer soup and nothing screams summer vibes like mint, lime, and watermelon. Am I right? —My Pure Plants (Emese and Nandi)

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 4
Ingredients
  • 5 cups Watermelon (peeled, diced, without seeds)
  • 1/2 cup Bell peppers (diced)
  • 1 Cucumber (medium, diced)
  • 1 Tomato (medium, diced)
  • 1 Onion (medium, peeled and diced)
  • 5 pieces Fresh basil leaves
  • 5 pieces Fresh mint leaves
  • Juice of half lime
  • 1/2 teaspoon Ground ginger
  • Salt and pepper to taste
In This Recipe
Directions
  1. Prepare vegetables. Peel and dice watermelon and onion. Dice tomato, bell pepper, and cucumber.
  2. Add all diced watermelon and half of the prepared vegetables to a blender and blend until smooth. We like to use a hand blender for the standard 4-serving batch.
  3. Add all seasoning (mint leaves, basil leaves, lime juice, ground ginger, red wine vinegar, salt, and pepper) and blend again.
  4. Chill the soup overnight in the fridge to get a rich, matured taste. Although we did try it only after 2 hours of chilling and the soup was already lovely and refreshing.
  5. Serve them with the other half of the diced vegetables. You can garnish it with savory french toast, grilled cheese toast or just with a slice of bread sprinkled with olive oil and garlic paste.

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