Watermelon and Cucumber Gazpacho

    Watermelon and Cucumber Gazpacho

    (25)
    1save
    1hour40min


    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!

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (24)

    by
    17

    Great summer recipe! The only thing I did differently was use pickled ginger instead of fresh because that was what I had on hand. It was Delicious! Next time I'll pick up some fresh ginger to compare. The longer the gazpacho refrigerates, the better. We loved the contrast between sweet and spicy; and the chunks of watermelon in each bowl is a nice touch, I used extra. Yum! Thanks for posting this wonderful recipe, Julia!  -  09 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    15

    Had very ripe watermelon and several other ingredients in this recipe that needed to be used up. This was a great way to avoid throwing them away, and a pleasant surprise because we REALLY enjoyed this gazpacho. There is a fair amount of chopping prior to going into the blender. I left the texture a little chunkier than it would have been at 30 seconds, but it turned out perfect for us. It is a refreshing summer menu item and does need time in the fridge for the flavors to meld. There are leftovers for tomorrow, and I suspect they'll be even better; garnished with a dollop of yogurt.  -  02 Aug 2011  (Review from Allrecipes USA and Canada)

    by
    9

    This has a good flavor and is a great alternative to the traditional gazpacho. Blending for 30 seconds was too much in my blender so I reduced the time.  -  19 May 2011  (Review from Allrecipes USA and Canada)

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