Watermelon Gazpacho

It's been almost two years now and I still haven't posted about the wonderful time Mr. Eats and I had in New York on our "babymoon." Anyhoo, one of the places we stopped for lunch was a cute little vegan cafe called Sacred Chow. The special soup they had that day was watermelon gazpacho. I've never forgotten it.

So I went to the Google and searched for recipes. Nothing was quite right. There were no tomatoes, it wasn't spicy, and I distinctly remember avocado, mango and cilantro. It was somewhat sweet and somewhat savory, too. So I thought, what the heck, I'll try to make it from memory. Luckily for me, their Facebook page has a photo with a list of ingredients! The only thing I didn't think of was olive oil, but I think that would have occurred to me during the process. The list didn't include an actual recipe, so I came up with one on my own and made a tiny addition (cucumbers, which--as I mentioned--are in abundance around here right now).

And I have to say that I'm really patting myself on the back for this one (though I owe a big thanks to the folks at Sacred Chow for the inspiration). This soup is delightful. No tomatoes means it's easy on the tummy but the oil, vinegar and salt (and the avocado and cucumber) give it a nice balance so it's not too sweet. It's perfect for dinner. I served this with some chimichurri in chili-infused olive oil and roasted corn on the cob.

watermelon gazpacho A note on preparation--once again, I used what's becoming my favorite gadget, the immersion blender. I put all the watermelon in the bowl and gave it a few whirls so that there was about half liquid and half watermelon chunks. I love that thing. The directions below are for those of you who need to use your blender or other appliance to puree the watermelon.

Watermelon Gazpacho
serves 4-6

1/4 of a small watermelon, chopped into small chunks with seeds removed (about 2 1/2 cups when cut)
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 to 2 teaspoons ground sea salt
1 avocado, peeled and cut into chunks
1 mango, peeled and cut into chunks
1/2 cup of seedless red grapes, cut in halves
1/2 a cucumber, seeded and cut into small chunks
1/4 cup cilantro, diced
fresh ground pepper to taste

Set aside half the watermelon chunks in a large bowl. Puree the remaining watermelon and pour into the bowl. Stir in the olive oil, vinegar and salt one teaspoon at a time, testing between teaspoons.

Add the avocado, mango, grapes, cucumber and mix in with the cilantro. Add a few grinds of pepper and serve chilled.

 

15 thoughts on “Watermelon Gazpacho

  1. Wow, I love this idea! It sounds delicious and looks beautiful, would be a perfect starter for a summer dinner party.

    As a side note, I also adore my immersion blender. I really don't know how I ever lived without it!

    1. Post author

      I think you would really like it! You can even add a bit of finely chopped onion to it, too. But a lot of the recipes have tomato and spicy peppers in them and I think that would really bring it down. I like the fruity version.

      That blender has really earned its keep around here. Love, love, love it.

  2. this looks all sorts of amazing. i like the combination of both sweet + savory flavors in there -- adds a nice complexity to the dish. and per usual, your picture is just lovely. adding it to the to-make list for the week!

  3. I love gazpacho & this looks to be a nice adaptation. And I too love my immersion blender. I actually just got it last week at my bridal shower & am pleasantly surprised by the power in that little thing! I've only used it for smoothies thus far but maybe this gazpacho will get a little whirl under the guy soon 🙂

    1. Post author

      I love my blender for making ice cream, too. I give the mix a whirl before putting into the ice cream maker so I don't have to worry about texture problems.

  4. Another immersion blender fan! I didn't think I would use it as much as I actually do. I like what you paired this soup with. Sounds like a great summer meal.

    1. Post author

      Ha, we should do an immersion blender series!

      That was my first time making chimichurri and it turned out really well! I could put chimichurri on just about anything.

  5. Ruthie Elliott

    I assume this soup would need to eaten soon after it was made......correct? Thinking the avocados might turn dark and the watermelon chunks might break down......

    1. Post author

      Actually, the avocado kept just fine (and the soup as well) for several days in an airtight container in the refrigerator. Texture was still fine, no slime. Quite surprising. But I wouldn't let it go more than 3-4 days.

  6. I have so much watermelon that needs to be used...this is a great idea. It sounds like a good way to cool down after working in the yard...or like a good brunch food. mmm.

    On the okra..if you don't like it fried because it's slimy, you won't like it roasted either. It's still slimy when it's roasted 🙁 I guess it's just one of those foods that most people don't like because of the texture. I'm sure if I hadn't grown up eating it all the time, I wouldn't like it either.

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