Watermelon Mint Gazpacho Recipe

Watermelon Mint Gazpacho Recipe
Watermelon Mint Gazpacho Recipe photo by Taste of Home
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Watermelon Mint Gazpacho Recipe

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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup sour cream
  • 2 tablespoons sugar

Directions

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).
Originally published as Watermelon Gazpacho in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p233

Nutritional Facts

1 cup: 163 calories, 3g fat (2g saturated fat), 9mg cholesterol, 276mg sodium, 33g carbohydrate (31g sugars, 2g fiber), 2g protein.

  • 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
  • TOPPING:
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  1. 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.
  2. 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.
  3. Combine sour cream and sugar. Garnish each serving with topping. Yield: 9 servings (2-1/4 quarts).
Originally published as Watermelon Gazpacho in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p233

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