Summers in Belgium are usually tricky: one moment the sun is shining; the next moment it’s 18 degrees and pouring rain. This year we’ve had plenty of sunshine to boost our vitamin D levels! Greek watermelons are back in season too and they inspired me to create this Basil Watermelon Gazpacho. This summer soup will cool you down, nourish your skin and boost your energy levels. It’s so delicious I could live on it!
Basil Watermelon Gazpacho
SERVES: 5 large cups
EQUIPMENT: blender
INGREDIENTS:
Basil Watermelon Gazpacho
- 6 cups of chilled watermelon, roughly chopped
- ½ medium cucumber, peeled and roughly chopped
- ½ large stalk of green onion, roughly chopped
- 1 tablespoon of lime or lemon juice
- ¼ teaspoon of Himalayan crystal salt or sea salt, or more to taste
- Cayenne pepper, to taste
- ½ ripe avocado, pitted (for creaminess)
- 1 large handful of fresh basil (or mint, parsley, cilantro...)
Garnish
- Watermelon, cubed
- Green onion, finely chopped
- 1 small handful of pine nuts, raw or lightly toasted
- Freshly ground black pepper
DIRECTIONS:
- Combine chilled watermelon, cucumber, green onion, lime juice, salt and cayenne pepper in a blender. Blend until smooth.
- Add the avocado and basil, and blend again.
- Garnish with watermelon cubes, green onion, pine nuts and black pepper.
JULIE’S TIPS & TRICKS:
- This Basil Watermelon Gazpacho will stay fresh for at least 2 days in an airtight container in the refrigerator.
- Make sure to use chilled or even frozen watermelon if you want to turn this into a refreshing gazpacho.
- If you’re not a huge fan of basil, try replacing it with fresh mint, oregano or even dill!
Did you like this Watermelon Basil Gazpacho recipe? Make sure to check out these summer soups too: Pineapple Cucumber Gazpacho, Green Garden Blend Soup, Cucumber Honeydew Soup with Fresh Mint, and Cream of Green Pea Soup.
Now I would love to hear from you! What is your favorite way to enjoy watermelon? Do you like turn it into juice, add it to a summer salad or have it for dessert? Let me know by leaving a comment down below.
