Watermelon Gazpacho

Cold soups are a great way to stay cool in the summer. We’re huge fans of gazpacho, a cold soup made of everything summer: tomatoes, basil, cucumbers, and peppers.

So why not add watermelon to the mix? We’d been dying to try this idea since we saw it in a cookbook back in December. Finally, with summer in full swing, we could put the huge watermelon we found at the market to use.

This soup was surprisingly delicious!  Pairing watermelon with tomatoes, cucumbers, shallots and hot sauce sounds a bit unexpected (kind of like pairing it with beans and feta cheese), but it’s quite refreshing, with the savory ingredients just the right balance for the sweet.

We enjoyed this as a starter for a summer-themed meal with friends, along with tomato basil soba noodles and some fresh corn muffins, which we hope to share soon. We ended the meal with a riff on our blueberry and sweet corn sundae. It was a great way to celebrate the season!

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Watermelon Gazpacho


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4 to 6

Ingredients

  • 8 cups watermelon, cubed (ours was half of one 16-pound watermelon)
  • 1 medium cucumber
  • 1 medium tomato
  • 2 medium shallots
  • ¼ cup loosely packed basil leaves
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon salt
  • A few dashes hot sauce

Instructions

  1. Chop the watermelon into rough cubes. Place it in a blender and blend (the blended amount should fill a 1 ½ quart blender). Pour into a bowl or container, and set aside.
  2. Cut the cucumber in half; remove the seeds by scooping them out with a spoon. Peel the cucumber halves, then roughly chop them into a few smaller pieces. Roughly chop the tomato into quarters. Cut off the ends of the two shallots and peel them; cut them into quarters.
  3. Place the cucumber, tomato, shallots, and ¼ cup loosely packed basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix them with a spoon until fully combined.
  4. Stir in 2 tablespoons red wine vinegar, ¼ teaspoon kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold.  If desired, garnish with a few drops of olive oil.

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

5 Comments

  • Reply
    Courtney Jones
    August 8, 2012 at 11:36 pm

    Wow! Gorgeous photo. I love the colours :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 9, 2012 at 6:31 am

    This soup looks so easy! I love ordering gazpacho, but have never made it myself. Yum!

  • Reply
    kitchen essence
    August 12, 2012 at 12:04 am

    I like the flavours paired together… their so… unexpected.

  • Reply
    rober
    August 18, 2012 at 2:05 am

    Hi,
    i´m from spain and gazpacho has no basil.
    I also do this soup, but try it with mint.

  • Reply
    Juan C. Camargo
    August 21, 2012 at 3:18 pm

    I dont use shallots either

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