When temperatures soar, few dishes are as refreshing as a chilled bowl of Watermelon Gazpacho. This vibrant soup combines the natural sweetness of ripe watermelon with crisp vegetables, citrus, and fresh mint to create a light yet flavorful starter.
Serves 6
Ingredients
•6 cups seedless watermelon, cubed
•1 cucumber, peeled and diced
•1 red bell pepper, seeded and diced
•1 small shallot, chopped
•2 tablespoons fresh lime juice
•2 tablespoons extra-virgin olive oil
•2 tablespoons fresh mint leaves, chopped
•1 tablespoon rice wine vinegar
•½ teaspoon kosher salt
•¼ teaspoon freshly ground black pepper
Garnish
•Small watermelon cubes
•Thin cucumber slices
•Fresh mint sprigs
•Crumbled feta cheese (optional)
•Lime wedges
Directions
1.Reserve 1 cup of diced watermelon and cucumber for garnish.
2.Blend remaining ingredients until smooth.
3.Strain if desired for a silky texture.
4.Refrigerate at least 2 hours.
5.Serve chilled and garnish before serving.
Chef’s Note
Serve in chilled glasses or bowls for an elegant presentation. This gazpacho pairs beautifully with grilled seafood and summer salads.
Bruce Lesman previously held positions as Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Vice President for Canyon Ranch Wellness Resorts, Lead Consultant for Miami Culinary Institute, and is the author of the weekly Culinary Confidential column.
