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Watermelon Mint Gazpacho

 Watermelon Mint Gazpacho
Nothing cools off the dog days of summer like a bowl of this refreshing watermelon chilled soup. It's subtle sweetness, touch of mint and pretty pink color make it especially appealing.
9 ServingsPrep: 20 min. + chilling


  • 1/2 cup sugar
  • 1/2 cup water
  • 12 cups seeded chopped watermelon
  • 2 cups chopped honeydew
  • 1/2 cup fresh mint leaves
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons sugar


  • In a small saucepan, combine sugar and water. Bring to a boil over
  • medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or
  • until sugar is dissolved, stirring occasionally. Remove from the
  • heat; cool to room temperature.
  • Working in batches if necessary, place the sugar mixture, watermelon,
  • honeydew, mint, lime juice and salt in a food processor. Cover and
  • process until smooth. Refrigerate for at least 2 hours.
  • Combine sour cream and sugar. Garnish each serving with topping.
  • Yield: 9 servings (2-1/4 quarts).
Nutritional Facts: 1 cup gazpacho with 2-1/2 teaspoons topping equals 163 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 276 mg sodium,

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Watermelon Mint Gazpacho (continued)

Nutritional Facts: 33 g carbohydrate, 2 g fiber, 2 g protein.