WATERMELON GAZPACHO FROM A COUPLE COOKS
Monday 08.05.13 
today's refreshing watermelon gazpacho recipe is from sonja and alex of a couple cooks. their focus on whole foods, mindful eating and dedication to starting conversations in the online community about how we relate to food is inspiring to me, and i know will be to you as well! and watermelon gazpacho soup sounds like such a refreshing summer treat! {more after the jump}
from a couple cooks:
We love the bowls of colorful veggies Sarah's been serving up on Instagram lately! Here's another vibrant dish full of whole food deliciousness, but this time in the form of a soup.
Cold soups are a brilliant way to stay cool in the heat of summer. They're refreshing, healthy, and delicious -- and pretty quick and easy to whip up. We love serving this soup as an appetizer to a pasta dish for dinner, or along with a sandwich, wrap, or hearty salad for lunch. We just enjoyed it with family in town for a hot summer weekend - even our 4-year-old niece loved it (the novelty of pink soup can't be beat). Enjoy!
WATERMELON GAZPACHO
Serves 4 to 6
Ingredients
About 8 cups watermelon, cubed (about half of one 16-pound watermelon)
1 medium cucumber
1 medium tomato
2 medium shallots
¼ cup loosely packed basil leaves
2 tablespoons red or white wine vinegar
¼ teaspoon salt
A few dashes hot sauce
Directions
- Chop the watermelon into rough cubes, removing the seeds. Place the cubes a blender and blend (the amount should fill a 1 ½ quart blender). Pour into a bowl and set aside.
- Cut the cucumber in half; remove the seeds by scooping them out with a spoon. Peel the cucumber halves, then roughly chop them into a few smaller pieces. Roughly chop the tomato into quarters. Cut off the ends of the two shallots and peel them, then cut them into quarters.
- Place the cucumber, tomato, shallots, and ¼ cup loosely packed basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix with a spoon until fully combined.
- Stir in 2 tablespoons red or white wine vinegar, ¼ teaspoon kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold.
- Before serving, taste and add additional salt and vinegar if desired. When serving, garnish with a few drops of olive oil and some thinly sliced basil leaves.
watermelon gazpacho in Food
Reader Comments (6)
I have never tried cold soup before. Although it makes sense to have it during the summer months!
Chase Miller
The Smell of Summer - A Boutique Lifestyle Blog
This looks delicious!
Pretty styling. I have all these ingredients in the fridge (except for the tomatoes which of course don't belong there), I'll have to try this!
Oh my gosh this must taste SO good!!!
ohh thats delicious,
is a recipe from my country
how nice,
try it as well with melon is also delicious
xx
This gazpacho was amazing! Especially in these sweltering KY temps. Thanks for the recipe!