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Watermelon Gazpacho

Madeline Basler
This gazpacho was unexpectedly delectable, both sweet and savory, and refreshing.

Ingredients
  

For the syrup

  • 2 cups basil leaves
  • 4 whole cloves
  • 2 whole star anise
  • 1 bay leaf
  • 1 tablespoon honey or agave nectar
  • 1 ½ cups water

For rest of the dish

  • 7 cups seedless watermelon 1” pieces I used the yellow melon from the box
  • 1 cucumber peeled seeded, cut in 1” pieces (from the box)
  • ½ red pepper diced
  • ¼ cup basil from the box
  • ¼ cup parsley
  • 1 cup peeled seeded diced tomatoes (from the box)
  • ½ tsp salt
  • ½ cup fresh lime juice
  • Ground fresh pepper

Instructions
 

For the syrup

  • Place all of the ingredients above in a saucepan.
  • Boil.
  • Remove from heat.
  • Cover and let steep for 10 minutes.
  • Let cool and then strain.

For rest of the dish

  • Make two shallow cuts through the skin at the bottom of the tomatoes.
  • Put in a pot of boiling water until skin lifts.
  • Run cold water over the pot until cool.
  • Peel and seed the tomatoes and dice.
  • Combine rest of ingredients as well as the syrup in a blender or food processor (you may have to blend in batches), until smooth.
  • Divide gazpacho among 6 bowls, garnish with pepper and torn basil leaves.
Tried this recipe?Let us know how it was!