Summer time is a great time for cold soups. The cooling and refreshing properties of cucumber, watermelon and mint make this soup the perfect pairing for a hot day. Chad Sarno
- Serves: 4 to 6
- Active Time: 30 mins
- Total Time: 30 mins
- Views: 14,340
- Success Rating: 0% (?)
Step 1: Preparing the Gazpacho
- 2 cups fresh watermelon juice (alternatively you can blend then strain through a fine sieve)
- 1/2 cup cucumber juice
- 1/2 cup cucumber, peeled, seeded and medium diced
- 1/4 cup red bell pepper, small diced
- 1 cup watermelon cut into small cubes
- 2 tbsp shallot, minced
- 1/2 tsp jalapeño, seeded and minced
- 3 tbsp fresh mint, thinly sliced
- 1 tbsp red wine vinegar
- 2 tbsp lime juice
- 1/2 tsp flaked sea salt
First, gather and prepare your mise en place.
In a juicer, separately juice the watermelon and cucumber.
In mixing bowl, add the juices, cucumber, bell pepper, watermelon, shallot, jalapeño, mint and vinegar. Stir gently to mix all ingredients.
To serve, add the squeeze of lime and sprinkle of sea salt.
Do you have a recipe for gazpacho that doesn't have watermelon in it?
Rouxbe StaffLinda, Thank you for requesting an alternative recipe. You can actually replace the watermelon in this recipe with fresh Roma tomatoes. I would follow the same steps with one suggestion: allow the mixture to marinate overnight before serving. I would also encourage you to blend the mixed ingredients and serve the soup with small diced cucumber as a garnish. If you have any further questions feel free to message me at email@example.com Thank you, Chris Rodriguez