Recipes

Watermelon Gazpacho with Cilantro and Mint

August 5, 2015

Juicy sweet watermelons go savory in this summery no-cooking-required soup from Anna Watson Carl. Spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity. Plenty of herbs and olive oil lend a fresh, grassy note, with cucumbers bolstering the melon backbone.

Featured in: The Dinner Party: A No-Cook Summer Menu

Juicy sweet watermelons go savory in this summery no-cooking-required soup with jalapeños, lime juice, tomatoes and plenty of herbs and olive oil.

Yield: serves 4

Time: 20 minutes

Ingredients

2 lb. watermelon, rind removed, roughly chopped
¹⁄₄ cup packed cilantro leaves, plus more to garnish
3 tbsp. fresh lime juice
2 tbsp. packed mint leaves, plus more to garnish
2 tbsp. olive oil
1 English cucumber, peeled and roughly chopped
1 jalapeño, stemmed and roughly chopped
1 large red heirloom tomato, cored and roughly chopped
1 shallot, roughly chopped
Kosher salt and freshly ground black pepper

Instructions

In a blender, combine the watermelon with the cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, and shallot, and purée until smooth. Pour the gazpacho into a bowl and refrigerate until ready to serve, at least 4 hours.
To serve, ladle the gazpacho into bowls and garnish each with more cilantro and mint leaves.