Watermelon and Cucumber Gazpacho

    Watermelon and Cucumber Gazpacho


    18 people made this

    Here's a great take on a traditional chilled gazpacho soup using watermelon instead of tomato. The perfect appetiser or light meal in summer!

    Serves: 10 

    • 6 cups cubed seeded watermelon
    • 2 continental cucumbers, chopped
    • 2 red capsicums, chopped
    • 1 onion, chopped
    • 1/2 fresh chilli, finely chopped
    • 1/4 cup lemon juice
    • 2 tablespoons olive oil
    • 3 tablespoons chopped fresh mint
    • 2 tablespoons minced fresh ginger
    • 3 tablespoons honey
    • 1/2 cup (125ml) pineapple juice
    • 20 small mint leaves

    Preparation:40min  ›  Extra time:1hour chilling  ›  Ready in:1hour40min 

    1. Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red capsicums, onion, chilli, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey and pineapple juice into a blender and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture.
    2. Pour into a large pitcher or bowl and refrigerate 1 hour. Serve in bowls and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

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