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Houstonian Watermelon Gazpacho

Houstonian's Watermelon Gazpacho

It's the gazpacho you know and love, but infused with juicy watermelon. Thanks to our friends at the Houstonian Hotel & Spa for helping us cool off!

Ingredients
  

Soup (4 Servings)

  • 2 cups watermelon peeled and cut
  • 1 Roma tomato seeded and quartered
  • 1 cup English cucumbers peeled, seeded, cut
  • 1 teaspoon jalapeño pepper seeded
  • ½ cup red bell peppers seeded and cut
  • Kosher salt
  • Tabasco sauce

Garnish

  • 2 Tablespoons seedless watermelon diced small
  • 1 Tablespoon red onion diced small
  • 2 Tablespoons cucumber peeled, seeded, and diced small
  • 1 Tablespoon yellow bell pepper seeded, diced small
  • 1 Tablespoon celery stalk diced small
  • 1 ounce mint chiffonade
  • 1 ounce basil chiffonade
  • 1 Tablespoon olive oil

Instructions
 

Method for the Soup

  • In a blender, puree the watermelon, tomatoes, cucumber, jalapeño, and bell pepper, then strain through a chinoise, pressing on the solids to extract as much body as possible. Season the soup to taste with Tabasco and salt.

Method for the Garnish

  • Small dice all remaining ingredients, toss with extra virgin olive oil, season with salt and pepper. Use diced vegetables to garnish soup.

Notes

Recipe courtesy of the Houstonian Hotel, Club & Spa.
Keyword cucumber, Gazpacho, Houstonian Hotel, jalapenos, soup, Tabasco Sauce, tomatoes, watermelon
Tried this recipe?Let us know how it was!