Watermelon Gazpacho Recipe
Watermelon Gazpacho Recipe
I’ve received many requests for this Watermelon Gazpacho recipe. I prepared it at work to share a cool, refreshing dish that’s surprisingly easy to make. This chilled soup combines bright fruit and crisp vegetables for a light starter or a summer lunch.
Prep time: 30 minutes
Serves: 10
Ingredients
1 medium ripe seedless watermelon, peeled and halved
10 ounces fresh pineapple juice (canned juice may be used)
Juice and zest of 2 lemons
Juice and zest of 2 limes
1 cup cucumber, cut into 1/4-inch pieces (seedless)
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped orange bell pepper
2 cups fresh strawberries, de-stemmed and cut into 1/4-inch pieces
8 fresh mint leaves, chiffonade
1/4 cup extra virgin olive oil
2 tablespoons organic honey
1/2 teaspoon kosher or sea salt
1 teaspoon freshly cracked black pepper
Directions
Cube one half of the watermelon and place portions in a blender with about 5 ounces of the pineapple juice. Blend on high for 30 seconds until smooth, repeating until the seeded watermelon half and all pineapple juice are blended. Transfer the blended mixture to a large glass or stainless steel serving bowl.
Cut the remaining half of the watermelon into uniform 1/4-inch cubes and fold them into the blended mixture.
Add cucumber, yellow and orange peppers, strawberries, mint, olive oil, honey, lemon and lime juice and zest, salt, and black pepper. Stir gently until everything is evenly incorporated and the honey is dissolved.
Refrigerate the gazpacho for at least two hours to allow the flavors to meld and chill thoroughly. Taste and adjust seasoning before serving.
Enjoy,
Chef Chuck Kerber
Chef Chuck Kerber