Watermelon gazpacho with basil recipe


  • Yield: 4 Servings


  • 3 cups (450 g) chopped seedless watermelon, in chunks
  • 1 cup (140 g) red onion, chopped
  • 3 tbsp (45 ml) lime juice
  • 6 radishes, chopped in half
  • ¼ cup (10 g) fresh basil leaves
  • Pinch of salt, to taste
How to Make It
  1. Add all ingredients to a blender and blend until smooth. Check the seasoning and add a little extra salt if you prefer.
  2. Refrigerate and chill the soup for at least 4 hours, or overnight. If I know I won’t need my blender again, I’ll pop the whole pitcher into the refrigerator so that the soup is easy to pour whenever I want it.

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