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.
1
In a large bowl, mix diced watermelon, peeled and diced cucumber, diced pepper, basil, parsley, vinegar, minced shallot, and olive oil.
- Watermelon flesh: 8 glasss
- Cucumbers: 1 piece
- Red sweet pepper: 0.5 piece
- Chopped basil leaves: 0.3 glass
- Chopped parsley: 0.3 glass
- Red wine vinegar: 3 tablespoons
- Shallot: 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.
- Watermelon flesh: 8 glasss
- Salt: to taste
