Recipe from Topfood
Watermelon gazpacho with basil
Cooking time: 30 min
Servings 4
If you are tired of cooking, use this non-cook recipe. This is the best dish for hot summer days. Just take watermelon, fresh vegetables and herbs. Puree the ingredients and serve with a basil leaf.


  • Watermelon pulp
    8 cups
  • Cucumbers
    2 pcs.
  • Sweet red pepper
    to taste
  • Basil leaves
    6 tsp.
  • Scallions
    2 heads
  • Chopped parsley
    4 tsp.
  • Red wine vinegar
    6 tsp.
  • Olive oil
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    216 kcal

  • Protein

    4.1 g

  • Fat

    9.7 g

  • Carbohydrates

    31.3 g


  • Cut watermelon pulp into cubes.

  • Rinse cucumber, peel and cut into cubes.

  • Rinse sweet pepper, remove seeds and cut into cubes.

  • Rinse herbs and scallions, finely cut.

  • Combine all ingredients and add to a blender jar. Puree until smooth. Season to your taste, add vinegar and olive. Transfer the chilled soup to large bowls. Refrigerate for 15 minutes. Garnish with a basil leaf before serving.

Bon Appetit!

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