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Recipe Detail Page
Yellow Watermelon Gazpacho
Summer 2022
Watermelon is a juicy addition to a cold summer gazpacho—the sweetness from the watermelon balances the acidity from the tomatoes and provides a refreshing respite on a hot summer’s day. Letting the soup chill in the fridge overnight gives the flavours a chance to mingle and ensures the soup is nice and chilled before serving.
Serves 4
1 lb (455 g) yellow heirloom tomatoes, cored and roughly chopped, about 2 tomatoes
1/2 lb (225 g) yellow watermelon, roughly chopped, about 2 cups (500 mL)
1 yellow pepper, deseeded and roughly chopped
1/2 English cucumber, ends trimmed, peeled, and roughly chopped
1/2 sweet onion, peeled and roughly chopped
1 clove garlic, peeled
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) white wine vinegar
2 tsp (10 mL) kosher salt
1/3 cup (80 mL) good-quality olive oil, plus extra for serving
1/4 cup (60 mL) fresh basil leaves, roughly torn
1. Place chopped tomatoes, watermelon, yellow pepper, cucumber, onion, garlic, lemon juice, white wine vinegar and salt in a blender. Blend, starting on low speed and increasing to high, until mixture is completely smooth. With the blender still running, slowly add the olive oil until well combined.
2. Chill soup in fridge for at least 2 hours or, ideally, overnight before serving. When ready to serve, divide soup between four bowls, drizzle with more olive oil and torn basil.
Serves 4
