Watermelon Gazpacho with Cilantro and Mint
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. Get the recipe for Watermelon Gazpacho ». Matt Taylor-Gross
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
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.
