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Watermelon Basil Gazpacho

There's nothing more refreshing than this soup, which comes together quickly in the blender. While tomato may be traditional, using watermelon as the main ingredient makes for an appealing twist. The seasonings - fresh herbs, lime, salt, and pepper - ensure this soup is savory, not sweet.
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Watermelon Basil Gazpacho

Servings

6

Prep Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Watermelon Basil Gazpacho

Ingredients

  • 1 5-pound seedless watermelon, rind removed and flesh chopped (6 cups)
  • 1 medium heirloom tomato (chopped)
  • 2 tablespoons extra-virgin olive oil
  • 1 lime
  • 3/4 cup fresh basil (finely chopped)
  • 1/4 cup fresh mint (finely chopped)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Combine the watermelon, tomato, and olive oil in a blender or food processor. Zest one of the limes and squeeze out the juice, add both to the blender and puree until smooth. Pour the soup into a large bowl and stir in the basil, mint, salt, and pepper. Chill the soup for at least 3 hours before serving.
  2. To serve, pour the soup into chilled bowls. Cut the remaining lime into wedges and use to garnish the bowls.
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Vegetarian

1 comment

  • Author's avatar image
    Jesse Gurevich

    I’m guessing this calls for 2 limes?

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