Allyson Kramer
Vegan Watermelon Cucumber Gazpacho
This delightfully crisp and cool gazpacho will be a welcome addition to your outdoor get-together on a hot summer day.
June 22, 2024
Imagine the vibrant colors and tantalizing flavors of summer encapsulated in a single bowl. Allow us to introduce the star of the show—this watermelon gazpacho. This delightful twist on the classic Spanish soup takes your taste buds on a captivating journey with its sweet and tangy notes.
What you need:
2½ cups diced seedless watermelon, divided
1½ cups peeled and cubed cucumber, divided
1 small shallot
1 medium tomato, roughly chopped
5 fresh basil leaves
½ teaspoon salt
2 teaspoons fresh lime juice
1 teaspoon olive oil
What you do:
- Into a food processor, combine 2 cups watermelon, 1 cup cucumber, shallot, tomato, basil, salt, lime juice, and olive oil. Purée just until smooth.
- Cover and chill in refrigerator until cold, about 1 hour, and serve garnished with remaining cucumber and watermelon.
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