Watermelon Gazpacho

Watermelon Gazpacho

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  • For basil oil:
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup evoo
  • Kosher salt
  • Freshly ground black pepper
  • For gazpacho:
  • 1 1/2 pounds coarsely chopped cored tomatoes
  • 1 1/2 pounds coarsely chopped seedless watermelon
  • 3 cups large-dice crustless day-old country bread, such as pain au levain
  • 2 medium Kirby cucumbers, peeled and coarsely chopped (we used Persian cucumbers)
  • 1/2 cup water
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 medium red onion, coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon whole cumin seeds
  • 1/8 teaspoon cayenne pepper
  • For garnish:
  • 1/2 cup diced cucumber
  • 1/2 cup diced seedless watermelon


Process the basil and olive oil in a blender until smooth. Season with salt and pepper; set aside

Place all of the ingredients in a large bowl and toss to combine. Let stand for 15 minutes.

Working in batches, process the mixture in a clean blender until smooth. Transfer the puréed soup to a large, nonreactive bowl. Taste and season with salt as needed.

To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.