Honest Fare

Pretty Provisions and Notes from the Kitchen

Watermelon & Avocado Gazpacho.

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Watermelon & Avocado Gazpacho., Honest Fare by Gabrielle Arnold

Watermelon is such a treat in the summer. Nature’s cotton candy. Luckily it’s in season too, so it’s cheap, cheap, cheap. (Can’t say no to the old two for $5 special!)

I like my watermelon best with a squirt of lemon to add another layer of refreshing flavor. Or sometimes I go chili powder, salt and lime. Sounds funny, but try it. The last couple years I’ve been pairing watermelon with a lot more savory elements and proteins. (See last year’s Watermelon Ceviche. And this summer we have a refreshing gazpacho.

Now, I have to admit, I don’t generally go for gazpacho. So if you don’t either, maybe just hear me out on this one. It’s not so much the cold soup thing that I have an issue with – it’s the tomato thing. Most gazpachos just taste like watery salsa, and as much as I love salsa, I don’t necessarily want to eat it with a spoon. Just doesn’t settle well. Traditionally gazpacho is tomato-based, but I see no reason to stick to tradition if it makes your stomach feel like a balloon filled with soda water. Anyway, I don’t order gazpacho when I’m out, but I do like to make it at home. And when I do, I go easy on the tomato.

Watermelon gazpacho is pretty awesome. I didn’t invent it or anything so I can say that. There are actually tomatoes in it, but the sweetness of the watermelon juice curbs the acid from the tomato, and then I blend avocado in there too, which smoothes it all out. Gives it a nice velvety texture.

Aside from that, there’s lemon juice, garlic, shallots, cucumber and a good amount of fresh box basil (like basil, but smaller and more delicate in texture and flavor) and a nip off of one of these mature jalapeño peppers that turned red because I neglected to pick them for so long (super spicy though).

It’s totally raw and only takes a few minutes to whip up. I do put it in the fridge or about an hour though to get it really cold and allow the flavors to set.

So good with some sourdough bread!

P.S. Lasts four days in the fridge.

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Recipe

Prep time: 20 minutes (plus 1 hour to chill) Serves 4. If your watermelon isn’t as sweet as you’d like, you can add a little sugar.

You need:

  • 1/2 garlic clove
  • 1/2 a shallot
  • 2 cups worth cut seedless watermelon
  • 1 1/2 cups worth cut tomatoes
  • 1-2 peeled kirby cucumbers
  • Small piece of jalapeño pepper
  • 1 avocado
  • Juice from 2 lemons
  • Handful of box basil or a few leaves of regular basil
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt (or to taste)
  • Cracked black pepper to taste
  • Splash of water

Directions

  1. Place everything but the avocado in the food processor or blender (you might have to do this in a couple batches if it doesn’t all fit at once) and whiz until desired consistency. Now add 1/2 – 3/4 of the avocado and whiz until incorporated and gazpacho turns a lighter shade of pink.
  2. Let sit in fridge for an hour to chill and so flavors can set. Serve cold with sliced avocado on top!

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11 Comments

  1. Posted August 16, 2011 at 12:40 PM | Permalink

    This combination of flavors is crazy interesting. I would love to try this, but I know it would scare my boyfriend :)

  2. Posted August 16, 2011 at 4:31 PM | Permalink

    I tried Mark Bittmans’s watermelon and tomato salad and was in heaven so this will probably be just fabulous. I can’t wait to try it out.

  3. Posted August 17, 2011 at 5:14 PM | Permalink

    I completely agree with you about gazpacho as a general rule. Definitely something best made at home. I mean, could they put any more completely undigestable things in one bowl?! This one looks perfect and I will definitely be making it soon. Thanks!

  4. Posted August 17, 2011 at 7:33 PM | Permalink

    yum! do you think it would still be delicious without the avocado? my friend has an allergy. :/

  5. gabi
    Posted August 18, 2011 at 10:55 AM | Permalink

    Stephanie – It’s still great without it!

  6. Posted August 19, 2011 at 12:57 PM | Permalink

    Gabrielle!
    I just found out about you from “Oh Joy!” I can’t believe you are in WP Florida. So am I! I saw the delicious recipe on Joys blog and can’t believe you are local. Your recipes are amazing and the photography is as well! Hope to cross paths at some point. ( :

    ~Lea

  7. Posted August 24, 2011 at 9:46 PM | Permalink

    During the summer and height of tomato season, I make gazpacho every week, though never with fruit. This is one of many recipes I’ve seen calling for a sweet ingredient, whether it be mango, watermelon, or grapes. Perhaps I’ll sample your version as an experimentation of fruit gazpacho because it sure looks pretty darn tasty and quite refreshing.

  8. Crystalyn
    Posted August 27, 2011 at 9:33 PM | Permalink

    I made this two days ago and loved it so much that I didn’t even share it with my family. It’s gone now so I’m making it again tomorrow. I may share, but I may also keep it my secret. My new secret favorite summer soup.

    Thanks for the recipe!

  9. Posted September 2, 2011 at 10:33 AM | Permalink

    I made this dish without the avocado and it was divine.

  10. Posted September 6, 2011 at 3:16 PM | Permalink

    I actually love gazpacho, but any variation sounds great to me. I’ll be making this as long as it is still summer (or as long as I manage to ignore the first signs of fall). Thanks for the recipe

  11. Ashley
    Posted October 29, 2011 at 1:45 PM | Permalink

    I’m sooooooo glad I found this recipe! If this is the same one that was served from the truck I already know it’s delicious! The combination of flavors is fantastic:) Thanks for sharing…

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