A refreshing cold soup for summer, with fresh mint and cucumber.
Fans of Myra’s Dionysus have been requesting watermelon gazpacho for a while. I waited until there were decent watermelons at the grocery store. It’s a great summertime soup.
This is a typical Myra recipe—sooo many ingredients! The secret ingredients to this recipe are raspberry vinegar and plain cranberry juice (NOT cranberry cocktail juice).
Myra didn’t measure the watermelon — she just said, “one whole watermelon.” I’m sorry, but they come in all sizes! I bought a big, round seedless watermelon. What worked best for me was to cut it into chunks and puree them in the food processor until I had 8 cups (I used about 12 cups of chunks to get the 8 cups of puree). I cut the leftover watermelon into bite-sized pieces and threw them in with the other vegetables. You can always add more watermelon to the soup, if you like.
Myra’s notes said you could put almonds, green peppers, celery or feta on top for a garnish. I think it’s fine without the garnishes. If you’re feeling adventurous, try adding one of her suggestions if you have it on hand!
Watermelon Gazpacho
Equipment
- 1 food processor or blender
- knife and cutting board
- 1 large bowl that fits in your fridge
Ingredients
- 8 cups pureed watermelon (about 12 cups of chunks)
- 1/2 cucumber, peeled, quartered and thinly sliced
- 1 cup Orange juice concentrate
- 1/2 cup green onions, thinly sliced green and white parts
- 2 TBLS. green olive oil
- 2 TBLS lime juice
- 2 TBLS balsamic vinegar
- 2 TBLS raspberry vinegar
- 3/4 cup cranberry juice (no sugar added)
- 1 1/2 teas. salt
- 1/2 cup fresh mint, chopped fine
- 2 Kiwis, peeled, quartered and sliced thin
Instructions
- Cut the watermelon into chunks and puree 4 cups at a time until you have 8 cups of pureed watermelon.
- Cut the rest into bite-sized pieces and add to the puree in a large bowl.
- Slice and peel the rest of the veggies and kiwis. Mix in the rest of the ingredients and cool in the refrigerator until ready to serve.
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