Watermelon Berry Gazpacho
Summer is nearly upon us and this Watermelon Berry Gazpacho recipe is filled with the fruity tastes of summer. Perfect for breakfast, brunch, lunch, a snack, or a refreshing addition to any picnic or party, it is ready in mere minutes.
I have been trying to get out to pick some strawberries at one of the local “you-pick-’em” farms. Ever since I said I wanted to go, it’s been raining every day. Since the vibrant flavor of strawberries is enhanced by sunshine, I’m waiting for a sunny day before I go. But I’ve had strawberry on my brain and I had to implement one of my berry recipe ideas anyway!
I’ll be hosting The Blount County Girls for a brunch soon and I really wanted to try this idea I had for a Watermelon Berry Gazpacho. I’ve seen different versions a lot, I had an idea for one of my own.
The base of the gazpacho is watermelon. I used that primarily to increase volume at a reasonable cost. Watermelon is pretty inexpensive and is a good foil for the berries. The color was perfect, too!
To that I added strawberries, raspberries, blackberries, cucumber, Granny Smith apple, lemon zest and a titch of honey. All of those ingredients are pulsed in a food processor until they still have a bit of texture. That’s it! And you will not believe how flavorful, refreshing, and vibrant this tastes!
I served mine in a glass mug garnished with fresh berries and a sprig of mint. I could have cheerfully slurped down the entire batch!
I hope you’ll try this delicious cold fruit soup on some hot summer day…you’ll be happy you did!
P~
- 4 cups watermelon cubes, seeds removed if not using a seedless variety
- 2 cups strawberries, hulled and halved
- ½ cup blackberries
- ½ cup raspberries
- ½ cup peeled, seeded, cubed cucumber
- 1 Granny Smith apple, peeled, cored and cubed
- 1 tablespoon honey
- 1 tablespoon lemon zest
- Reserve berries and mint sprig for garnish (optional)
- Place all of the ingredients, except reserve berries for garnish) into the bowl of a food processor.
- Pulse to puree, but not completely to a liquid. You want there to be a bit of texture remaining.
- Remove to a bowl or pitcher, cover to chill.
- To serve, either pour or ladle into cups or bowls of your choice and garnish.
Twitter: popqueenie
says:
Since I can’t have the apples, what could I use to replace them? This sounds amazing and I’d love to try it, but don’t want to swell up and deal with hives for days. :/
sj recently posted…Dear Authors: Circle Jerks were a Punk Band, not a Review Suggestion
sj, I added the apples for texture, so you could leave them out if you wanted, it would just be a bit soupier. You could try adding a stone fruit, like peaches or nectarines, too. Hope you’ll try it! It sure is good! P~
Twitter: popqueenie
says:
OOOOOH, NECTARINES!
I bought some today…I will definitely try it with them! P~
This looks amazing, P! What a colorful and delicious idea 🙂
addie | culicurious recently posted…Three-Mushroom and Tofu Miso Soup Recipe
I’ve made it a second time since this and made a few alterations I’ll add to the recipe. Instead of lemon zest, I added orange zest and a bit of orange juice. All the girls loved it. P~