For me, being the non-tomato kid growing up, I pretty much thought V-8 was a punishment much like soap in your mouth. Which is why sweet, fruity dishes like a melon gazpacho hit a homerun with me. This is absolutely delightful on those dog days of summer when it is simply too hot to make any kind of dessert. Light, refreshing, cooling, this one has it all.
6 cups (1 kg) watermelon, seeded and cubed
2 medium cucumbers, peeled, seeded and cubed
1 honeydew melon, cubed
¼ cup (6 g) chopped fresh basil
¼ cup (6 g) chopped fresh mint
2 tablespoons minced shallot
¼ cup (6 g) chopped flat-leaf parsley
3 tablespoons (45 ml) red wine vinegar
2 tablespoons (30 ml) extra-virgin olive oil
¾ teaspoon salt (optional)
- Working in batches, combine some of the melons, cucumber, basil, mint, shallot, and parsley in a blender or food processor. Be careful not to fill too high or you will have a mess!
- Puree until smooth.
- Remove the first batch and pour into a large bowl.
- Repeat process for 2 or 3 more times until all melon has been pureed.
- Stir all together, and mix in the vinegar, olive oil and salt to taste.
Variations—Add some tomatoes, other varieties of melons, some pears, whatever works for you to change this up.
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Melon gazpacho blends watermelon, honeydew, and cucumber with basil, mint, and parsley into a cool, sweet bowl for the hottest days of summer. Red wine vinegar and olive oil give it just enough savory edge. No cooking, no tomatoes, and no dessert-skipping required.
Pro Tips
- Blend in batches and fill the blender only halfway - room-temperature melon puree expands and erupts out of a full jar.
- Seed and peel the cucumbers first; their skins and seeds make the gazpacho watery and speckled.
- Chill it thoroughly before serving - this soup is at its best ice cold.
- Stir the vinegar and olive oil into the finished puree rather than blending them in; the texture stays lighter.
Frequently Asked Questions
Is this a dessert or a soup?
The recipe pitches it for days too hot for dessert - sweet and cooling, served as a first course.
Can I vary the fruit?
Tomatoes, other melon varieties, and pears are the recipe's own variation list.
How long does it keep?
Two days refrigerated. Stir before serving, as it separates slightly on standing.
Recipe Card
Ingredients
Method
- Working in batches, combine some of the melons, cucumber, basil, mint, shallot, and parsley in a blender or food processor. Be careful not to fill too high or you will have a mess!
- Remove the first batch and pour into a large bowl.
- Repeat process for 2 or 3 more times until all melon has been pureed.
- Stir all together, and mix in the vinegar, olive oil and salt to taste.
