Watermelon Gazpacho
I first tried Watermelon Gazpacho at sEb L'Artisan Culinaire during a trip to Mont Tremblant in 2020. Then I came across a similar mango version at Boulevard restaurant in Vancouver in 2021, and the wheels started turning. I'm usually not a huge fan of "cold" soups, but these fruit and tomato flavour combinations really worked well, so some recipe development necessarily followed. The result has been a light, yet bold, gazpacho that bursts with flavour. I'd say that this might be the perfect summer soup, but is also versatile enough to be showcased at any time of the year.  
Servings: 8 yield(s)
Prep Time: 20 mins
Ingredients
  • 3 cup watermelon (de-seeded and cubed)
  • 6 medium tomatoes (cubed)
  • 1 cucumber (peeled and chopped)
  • 1/2 cup celery (chopped)
  • 1/4 cup fresh basil (washed and trimmed)
  • 2 cloves garlic
  • 1 lemon (juice and zest)
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper (freshly ground)
Instructions
    Mise en Place
  1. Assemble equipment: blender or food processor, citrus juicer, microplane, peeler, measuring cups and spoons. De-seed and cube watermelon, chop tomatoes and celery, peel and chop cucumber, juice and zest lemon, peel and mince garlic, measure and separate all ingredients.
    2. Cooking and Assembly
  2. Prepare and place all ingredients in a blender or food processor and pulse/blend until smooth, adding small amounts of water if the consistency becomes too thick. Add seasoning to taste.
  3. Drizzle with a small amount of olive oil before serving.
Recipe Notes

Try substituting the watermelon with other seasonal fruits, such as strawberries, peaches, or mango, for more interesting flavours.