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
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Chilled Pink Watermelon Gazpacho with Tomato, Mint and Basil Oil

Refreshing Chilled Pink Watermelon and Gazpacho with homemade Basil Oil - a cold soup with tomato cucumber mint parsley - Just right for summer
Prep Time20 mins
Total Time21 mins
Course: soups stews
Cuisine: spanish
Servings: 4 cups
Author: Sujata Shukla

Ingredients

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

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