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!

Julia  Garreaud

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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