Soups and Salads — By Ben on 26 August 2009
Watermelon Gazpacho

Watermelon Gazpacho


[donotprint]Gazpacho is a synonym of summer. This Spanish cold soup is traditionally made with tomatoes. But I’ve found out that this delicious dish can be adapted and made with a big array of ingredients. Last year I experimented with this recipe for the first time when I made green grape and zucchini gazpacho. Even though this summer has been very mild I’ve been craving this cool treat for a long time and I finally decided to make it again when I saw in the paper a recipe for a watermelon gazpacho. I followed the recipe to the letter, something that I rarely do, and I want to share it along with my thoughts here.[/donotprint]

Watermelon Gazpacho

Watermelon Gazpacho
Makes 6-8 servings

The ingredients:

  • 6 cups cubed seedless watermelon
  • 1/2 cup cranberry juice cocktail
  • 1/2 cup peeled, seeded, finely chopped cucumber (I only cubed the cucumber, most of its fiber is in the skin and seeds)
  • 1/2 cup seeded, finely chopped red bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup finley chopped red onion
  • 1/4 tsp salt
  • juice of 1 lime (I actually used 2)
  • fresh mint leaves for garnish

The how-to:

  1. In a blender combine watermelon and cranberry juice. Pulse briefly until just blended (do not overprocess)
  2. Combine the watermelon mixture with the rest of the ingredients (except mint leaves) and refrigerate for at least 2 hours before serving.

My afterthoughts:

  • Even though I thought this was a very good gazpacho, there are a couple of things I would do differently next time. First I would add 1 or 2 TBSP of cubed avocado to each bowl right after serving. Gazpacho is definitely better with avocado. This gazpacho was a little too sweet for my taste so I would also add a jalapeno or two for some spiciness and/or skip the cranberry juice. Watermelon has enough water content to make the gazpacho soupy and I would avoiding all those undesired sugars and high fructose syrup they add to the juice (ugh!).

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¡Buen provecho!

Watermelon Gazpacho

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(23) Readers Comments

  1. That's a nice-looking gazpacho! The avocado and jalapeno sound like great additions for next time.

  2. Amazing combo of flavors! Waiting to have in summer to taste these refreshing delights :)
    Cheers!

    Gera

  3. I love the balance of sweet and savory with this dish. It looks so easy and full of summer.

  4. I made a gazpacho like this but didn't use cranberry juice. Instead, I added a few Tbsp of red wine vinegar and some jalapeno.

  5. It does sound a little sweet (for me, any way – perhaps a bit of hot minced green chile?), but it looks fabulous, and I'm sure would please some palates. Compelling photos.

  6. you always read my mind (y siempre te me adelantas!) I’ve being thinking on trying the watermelon gazpacho. Now I will.

    I like your recipe, and is the one I will try for my watermelon gazpacho experiment, but thinking in adding some booze…what do you recommend?

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  8. Ben, this looks so good, fresh and colorful. I just LOVE it! :) Your pictures are total food porn, BTW. :)

  9. Ben,
    This looks Fantastic! I am in love with your pictures:)

  10. Pingback: Behind the Scenes of this Watermelon Gazpacho photo | Culinary Snapshot

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