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Home » Soups » Gazpacho » Chilled Pink Watermelon Gazpacho with Homemade Basil Oil

Chilled Pink Watermelon Gazpacho with Homemade Basil Oil

Published: Apr 6, 2016 Modified: Apr 8, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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Pink Watermelon Gazpacho_PepperOnPizza.com

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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.

Watermelon Gazpacho with Basil Oil_PepperOnPIzza.com
Chilled Pink Watermelon Gazpacho with Basil Oil

The Tomatoes, Parsley, Cucumber and Basil were all purchased by me from First Agro Farms . 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.

Homemade Basil Oil_PepperOnPizza.com
Homemade Basil Oil

 

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

Cucumber Spinach Walnut Chilled Green Gazpacho
Cucumber Spinach Walnut Chilled Green Gazpacho

Another Cold Soup for Summer: Ajo Blanco - a Delicious soothing Chilled White Grape Gazpacho. For my recipe, click here.

Ajo Blanco A chilled soup of white grapes and almonds
Ajo Blanco A chilled soup of white grapes and almonds

 

Pink Watermelon Gazpacho garnished with homemade Basil Oil, in a white bowl with a slice of watermelon on the left, a red checked napkin below and bottle of green basil oil in the background

Chilled Pink Watermelon Gazpacho with Tomato, Mint and Basil Oil

Course: soups stews
Cuisine: spanish
Prep Time: 20 minutes
Total Time: 21 minutes
Servings: 4 cups
Author: Sujata Shukla
Refreshing Chilled Pink Watermelon and Gazpacho with homemade Basil Oil - a cold soup with tomato cucumber mint parsley - Just right for summer
Print Recipe

Ingredients

For the Soup

  • 4 cups watermelon
  • 2 cups tomato
  • 1 cup cucumber
  • ¼ cup yogurt
  • 2 tablespoons parsley - (minced)
  • 1 tablespoon basil leaves - (minced)
  • 2 tablespoons mint leaves - (minced)
  • ½ 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

Instructions

  • 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.
    Ingredients for Watermelon Gazpacho
  • 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.
    Watermelon Puree
  • 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.
    Tomato Cucumber yogurt puree
  • 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.
    Whisk together the purees for the Watermelon Gazpacho
  • 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.
    Homemade Basil Oil in a long narrow bottle, with basil leaves strewn around, on a white background edged with green

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Previous Post: « Easy Fragrant Homemade Basil Oil
Next Post: Ajo Blanco - Chilled White Grape and Almond Gazpacho »

Reader Interactions

Comments

  1. Sumith says

    April 03, 2018 at 3:36 pm

    Liked the drizzle of basil oil. Should be great for summer!

    Reply
    • Sujata Shukla says

      April 03, 2018 at 3:47 pm

      Basil oil gives an additional dimension of flavour, I add it to most soups and salads, Sumith!

      Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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