Watermelon Gazpacho with Feta, Mint & Basil

The delicate flavors of watermelon and cucumber go hand-in-hand to create this delicious summertime gazpacho.

  • Serves: 4


  • 16 oz. cubed watermelon, plus extra for garnish
  • 2 tomatoes, hulled and quartered
  • 1 cucumber, seeded and chopped
  • 1/2 Serrano chili, seeded and chopped
  • 2 tbsp. diced shallots
  • 8 Basil leaves, roughly chopped
  • 2 tbsp. Champagne vinegar
  • 3 tbsp. extra virgin olive oil
  • Salt and Pepper
  • 6 oz. feta, crumbled
  • 4 tbsp. fresh mint, chopped


  1. Cube watermelon, saving 12-16 pieces for garnish. Hull and quarter tomatoes and add to a separate bowl, along with the cucumber, shallots, and Serrano chili. Pour vinegar over the vegetables and marinate 15-20 minutes, stirring occasionally.

  2. Add the vegetables and basil to a food processor and pulse until well blended. Add watermelon, olive oil, salt and pepper and pulse again until blended. Transfer to a bowl and refrigerate until chilled.

  3. When ready to serve, divide the Gazpacho among the four bowls. Place 3-4 watermelon cubes in the center of each and place the feta on top of them. Sprinkle each with the freshly chopped mint and serve.

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