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August 11, 2016

Watermelon Gazpacho

Jeff and Joan Stanford/Dining at the Ravens, BenBella Vegan publishing.

  • A summer soup. The Stanford Inn

Serves 5


For the gazpacho

1 small seedless watermelon, diced (about 7 cups), with 1 cup (225g) reserved for relish (see below)
1 cup (225g) diced tomato, skinned and seeded
1 cup (225g) cucumber, peeled and seeded
1/2 cup (115g) cilantro (coriander), minced
1 red bell pepper, seeded and roughly diced
1 red onion, diced
1 small jalapeño, stemmed, seeded and chopped
2 cloves garlic
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup (60ml) freshly squeezed orange juice
Juice of 1 lemon
Juice of 1/2 lime

For the watermelon-avocado relish

1 cup (225g) reserved watermelon, diced small
1/4 cup (60g) onion, diced
1/4 cup (small bunch) cilantro (coriander), minced
1/4 cup (60g) cucumber, diced
1 ripe avocado, peeled, pitted, and diced small
1/2 teaspoon salt
1 tablespoon orange juice
Juice of 1/2 lime


1. Using a high-speed blender, blend 6 cups of the watermelon until well puréed. Set aside in large container.

2. Add all remaining gazpacho ingredients to the blender and purée. Add puréed vegetable mixture to watermelon purée, stir and chill in the refrigerator.

3. Season with additional salt and pepper to taste.

4. In small mixing bowl, combine all the relish ingredients and mix well.

5. Serve a 1/4 cup (60g) scoop of relish atop each bowl of gazpacho.