Recipe 7 of my 100 Healthy Recipes Challenge: Beat the heat with this refreshing Cold Pink Watermelon Gazpacho with Tomato, Mint and with Basil Oil – Just right for summer. The flavours of watermelon, tomato and cucumber and honey meld together into a mildly sweet soup with just enough tartness added in from the yogurt and lime juice, and a bout of freshness from the parsley and mint.
This is one of my favourite cold soups, the pretty pink Watermelon gazpacho flavoured with home made basil oil and with fresh herbs. Red ripe tomatoes will help to give the pink colour to the Watermelon Gazpacho. I have used heirloom tomatoes of a darker hue, some greenish, some brown, in the image above, and red tomatoes in the image below – and this may give a difference to the colour and the flavour of the soup.
The Tomatoes, Parsley, Cucumber and Basil were all purchased by me from First Agro Farms through their Sakura Fresh division. These zero pesticide vegetables and herbs enhance the health quotient of this delicious Chilled Soup.
For the recipe for my homemade Basil oil for flavouring the Pink Watermelon Gazpacho, check out this link here. It takes just a few minutes and 3 ingredients (including salt) to make the Basil Oil, and it adds a lovely flavour to the soup.
This summer I am adding to my repertoire of Gazpachos. It is really too hot to cook and I find these cold soups refreshing as well as nutritious. And all of them are easy to make – set out all the ingredients, slice the vegetables and puree everything together, and chill!
Did you see my recipe post for Green Cucumber and Spinach Gazpacho last week? With the goodness of olive oil, yogurt and walnuts, it tasted absolutely yum! For the recipe, click here
Another Cold Soup for Summer: Ajo Blanco – a Delicious soothing Chilled White Grape Gazpacho. For my recipe, click here.
Chilled Pink Watermelon Gazpacho with Tomato, Mint and Basil Oil
For the Soup
- 4 cups watermelon
- 2 cups tomato
- 1 cup cucumber
- 1/4 cup yogurt
- 2 tablespoons parsley (minced)
- 1 tablespoon basil leaves (minced)
- 2 tablespoons mint leaves (minced)
- 1/2 tablespoon ginger (minced)
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon pepper ground
For the Garnish
- 2 tablespoons or to taste Basil oil For link to easy recipe check introduction above
- 2 tablespoons pistachio minced
- A few mint leaves
- Peel and dice the watermelon and cucumber into chunks (about 1 inch square, to make them easier to puree) and remove the seeds as you go along.
- Dice the Tomatoes into chunks similar to the watermelon. Mince the parsley, mint and the basil, the ginger and garlic.
- Place the watermelon in the processor and puree. Remove from the processor and set aside. The watermelon tends to overflow as it liquidises, so you may want to do this in batches.
- Add all the other ingredients except the salt and pepper to the processor and puree. I don't like to make it very smooth, like a smoothie or juice, but allow a few small pieces of the ingredients to add texture to the soup.
- Add the puree of the other ingredients to the watermelon puree, in a large container, add salt and pepper to taste, and whisk everything together.
- Cover and chill the watermelon gazpacho in the fridge for at least 3 hours, or longer, even overnight, to get a really chilled and refreshing soup.
- Shell and Toast the pistachios (toast the almonds, if using), lightly in a pan, mince, before serving.
- Drizzle the watermelon gazpacho with basil oil and some of the minced pistachio nuts and mint leaves as a garnish if desired, and serve cold. For the link to the recipe for Home made Basil oil, check in the introduction above the recipe.