Watermelon Gazpacho with Herb Oil

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 7 servings
  • Prep: 10 mins
  • Cook: 0 mins

Serve this cold soup with grilled shrimp for a refreshing summer lunch.


1/4cup chopped red onion
4 1/2cups seeded watermelon chunks
3cups chopped, seeded tomatoes (about 6 medium)
2medium cucumbers, seeded
1/4cup extra-virgin olive oil
3tablespoons sherry vinegar or fruit vinegar
1 1/2teaspoons coarse salt
1/8teaspoon cayenne
Juice of 1 lime
Herb Oil:
1/2cup extra-virgin olive oil
1/2cup chopped herbs, such as mint, chives and parsley


  1. To prepare gazpacho, dice a portion of onion, watermelon, tomatoes and cucumber to produce 1/2 cup. Set aside.
  2. Place remaining onion, watermelon, tomatoes and cucumber in food processor with remaining ingredients. Process until smooth.
  3. To prepare oil, chill oil at least 30 minutes. Add herbs and purée in a blender until smooth.
  4. To serve, place gazpacho in bowls or glasses and garnish with reserved watermelon mixture and a drizzle of herb oil (you’ll have oil left over)

Recipe by Morgan Jarrett and Brian Abrams


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