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Prep time
1 hour
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Cook time
15 minutes
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Serves
8
Author Notes
Gazpachos in general are a great quick and easy dish to make. Once you have a solid and reliable recipe, this soup can be very versatile by changing up the fruit or vegetable that goes in it. This version has a delightful sweetness and can be a starter to your meal or can be the meal itself if served with a side salad or grilled vegetables and thick slices of bread. —Chef Reza Setayesh | Plant Loving Humans
Ingredients
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6 cups
(48 oz) diced watermelon
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1
english cucumber, peeled
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1/4 cup
red onion, medium diced
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1/2 teaspoon
garlic
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1/8 cup
sherry vinegar
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2 tablespoons
extra virgin olive oil
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1/2 tablespoon
sea salt
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1 teaspoon
ground black pepper
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1/2 cup
fresh basil leaves
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2
radishes, sliced thin
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1/8 cup
toasted slivered almonds
Directions
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Place all ingredients in a high powered blender and puree until smooth
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Taste for seasoning
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Chill in the refrigerator for at least an hour before serving
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Garnish with sliced radish and toasted almond slivers
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