Watermelon gazpacho with basil

4 servings

30 minutes

Watermelon gazpacho with basil is a refreshing summer soup inspired by Armenian cuisine traditions. Its light, vibrant flavor combines the juicy sweetness of watermelon with the crisp freshness of cucumber and the tangy notes of shallots and wine vinegar. Basil adds a refined spicy depth, while parsley refreshes and highlights the natural aromas. Perfect for hot days, this gazpacho offers coolness and lightness, and its rich color makes it a true centerpiece on the table. Served chilled, it can be an excellent appetizer or a light main dish for those who appreciate flavor balance and ingredient naturalness.

Energy value per serving

• Calories: 215.5
• Proteins: 4.1g
• Fats: 9.7g
• Carbohydrates: 31.3g

Ingredients

• Watermelon pulp: 8 glass
• Cucumbers: 1 pc
• Red sweet pepper: 0.5 pc
• Crushed basil leaves: 0.3 glass
• Chopped parsley: 0.3 glass
• Red wine vinegar: 3 tbsp
• Shallots: 1 head
• Extra virgin olive oil: 2 tbsp
• Salt: to taste

Cooking steps

1. In a large bowl, mix diced watermelon, peeled and diced cucumber, diced pepper, basil, parsley, vinegar, minced shallot, and olive oil.

   Required ingredients:

   • Watermelon pulp: 8 glasss
   • Cucumbers: 1 piece
   • Red sweet pepper: 0.5 piece
   • Crushed basil leaves: 0.3 glass
   • Chopped parsley: 0.3 glass
   • Red wine vinegar: 3 tablespoons
   • Shallots: 1 head
   • Extra virgin olive oil: 2 tablespoons

2. Blend 3 cups of the mixture in a blender and pour it into a bowl with the remaining ingredients. Add salt to taste.

   Required ingredients:

   • Watermelon pulp: 8 glasss
   • Salt:  to taste