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Basil Watermelon Gazpacho

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Vegan, Vegetarian, Wheat-Free
Basil Watermelon Gazpacho

recipe image

Photo by Chef Reza Setayesh | Plant Loving Humans
  • Prep time
    1 hour
  • Cook time
    15 minutes
  • Serves
    8
Author Notes

Gazpachos in general are a great quick and easy dish to make. Once you have a solid and reliable recipe, this soup can be very versatile by changing up the fruit or vegetable that goes in it. This version has a delightful sweetness and can be a starter to your meal or can be the meal itself if served with a side salad or grilled vegetables and thick slices of bread. —Chef Reza Setayesh | Plant Loving Humans

Ingredients

  • 6 cups

    (48 oz) diced watermelon


  • 1

    english cucumber, peeled


  • 1/4 cup

    red onion, medium diced


  • 1/2 teaspoon

    garlic


  • 1/8 cup

    sherry vinegar


  • 2 tablespoons

    extra virgin olive oil


  • 1/2 tablespoon

    sea salt


  • 1 teaspoon

    ground black pepper


  • 1/2 cup

    fresh basil leaves


  • 2

    radishes, sliced thin


  • 1/8 cup

    toasted slivered almonds

Directions
  1. Place all ingredients in a high powered blender and puree until smooth
  2. Taste for seasoning
  3. Chill in the refrigerator for at least an hour before serving
  4. Garnish with sliced radish and toasted almond slivers

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