Watermelon Gazpacho

Dave and I both realized that we had eaten barely any melon this summer -- for us it's been all about fresh berries. In an effort to change that, I purchased a large watermelon to use in several recipes.

This was the first one we put together, in the past I haven't been too much of a fan of gazpacho, but I was willing to try one more time.

Recipe from Food Network.

-1 large tomato, pureed
-1/2 serrano chile
-2 cups cubed fresh watermelon
-1 teaspoon red wine vinegar
-1/4 cup extra-virgin olive oil
-2 tablespoons minced red onion
-1/2 cucumber, seeded and minced
-2 tablespoons minced fresh dill, plus more for garnish
-Kosher salt and freshly ground black pepper
-1/4 cup crumbled feta cheese

In a blender, puree the tomatoes, serrano chile, and 1/2 of the watermelon. Once smooth, pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree once again until smooth.

Pour into bowls and chill in the fridge until it is time to serve. Before serving, sprinkle with dill, feta, and remaining watermelon.

I wasn't too sure how I felt about this gazpacho, but Dave liked it a lot. It had a lot of complex notes of flavor -- you could taste every ingredient alone and in combination with other things. Every spoonful was rich was flavor notes and the soup was nicely chilled. This is something I would make again during the summer months. 


  1. This sounds very interesting, I like the addition of the Serrano pepper! I made a similar dish using peaches, http://worldwidevegetarian.com/2014/07/summer-peach-gazpacho/ I think I will try watermelon next before we get too deep into fall. Thanks for the idea!

    1. Katie, thank you for stopping by to comment. I think my boyfriend would love the peach gazpacho, we'll be trying it out!


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