Watermelon Gazpacho with Herb Oil

Kitchen Tested
  • Yield 7 servings
  • Prep 10 mins
  • Cook 0 mins

Juicy watermelon joins summer tomatoes in this classic chilled soup.

Mark Boughton Photography / styling by Teresa Blackburn

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


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