Watermelon Gazpacho

Watermelon Gazpacho

MAKES 4 QUARTS
Watermelon makes a surprisingly delicious and refreshing stand-in for tomatoes in this adaptation of a summer classic. The sweetness is balanced by crisp cucumbers, vibrant red peppers, and savory sauces, making it perfect for a hot summer day.

Ingredients

  • 1 small watermelon, about 4 pounds (rind removed)
  • 2 English cucumbers (peeled and seeded)
  • 2 red bell peppers (cores and seeds removed)
  • 1 small red onion (halved and peeled)
  • 1 tablespoon fresh ginger root (peeled and minced)
  • 3 tablespoons vegan Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Tabasco (more to taste)
  • 1 cup mint leaves (chopped)
  • 1/2 cup basil leaves (chopped)
  • 1/2 cup parsley leaves (chopped)
  • Kosher salt (to taste)
  • Pepper (to taste)

Optional Ingredients

  • Extra virgin olive oil
  • Aged balsamic vinegar

Directions

  1. Rough chop half the watermelon, cucumbers, red peppers, and red onion. Set the uncut half of produce aside. Place chopped half in a blender. Add minced ginger, Worcestershire, lemon juice, and Tabasco. Puree until smooth. Pour into a large bowl and set aside.
  2. Dice remaining half of produce into 1/2-inch cubes. Add to bowl of pureed soup. Stir in chopped herbs. Season with salt and pepper, to taste. Adjust other seasonings as desired.
  3. Cover and chill at least 4 hours before eating.

Cook Tips

If you prefer a less chunky soup, transfer half (or all) of the finished soup into a blender and pulse until desired consistency is achieved.

A drizzle of good olive oil and aged balsamic, before serving, make for a wonderful garnish.

Nutrition

  • Calories: 80
  • Fat: 0.5 g
  • Saturated Fat: 0.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 70.0 mg
  • Carbohydrates: 19.0 g
  • Fiber: 2.0 g
  • Added Sugars: 0.0 g
  • Sugar: 14.0 g
  • Protein: 2.0 g