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Watermelon Gazpacho

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Recipe photo courtesy of Sang An

Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.

Source: Martha Stewart Living, July 2002
Yield

Ingredients

Directions

Cook's Notes

Watermelons range in weight from fifteen to thirty-five pounds, depending on the variety; three pounds will produce about six cups of chopped fruit. Discard the seeds before using.

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Reviews

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94
  • berdoolan
    27 JUL, 2018
    I thought the recipe was excellent. It tasted great and was beautiful to present. I served it alongside some of the watermelon rind I pickled. (Actually it was a dinner party with every course made with watermelon in some way and the soup was declared the winner of the meal!)
    Reply
  • MS11447601
    20 JUL, 2011
    Keep the pulp and make it even healthier and enriching cleanser.
    Reply
  • livinginfrance
    23 AUG, 2010
    The introduction says " Try this summery twist on a classic Italian soup." Italian??? I don't think so! Having said that, it does look appealing and will try it :-D
    Reply
  • westhebest
    13 MAY, 2010
    I don't think straining out 2 cups of watermellon pulp is a good idea. I believe that is the FIBER in the watermellon. It certainly seems like a waste to me
    Reply

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