Watermelon Cucumber Gazpacho

Serves: 4-6

Idaho watermelons are famous for their sweet, juicy flesh and crisp texture, making them a refreshing summer staple. Jicama, a root vegetable that originated in Mexico, has found a new home in Idaho where its slightly sweet and crunchy texture make it a versatile ingredient in a range of dishes. Meanwhile, Idaho cucumbers are celebrated for their delicate, refreshing taste and firm, crunchy texture, which add a pleasant contrast to salads and soups. Together, these three ingredients form the basis of a delicious and refreshing Idaho watermelon cucumber jicama gazpacho, a cold soup that is perfect for hot summer days.

Categorized: Side Dishes Soups/Salads

Ingredients

7 cups Idaho watermelon, seeded and cut into small chunks, divided
¾ cup jicama, peeled and diced
1 cucumber, peeled and diced
Juice from 1 lime
1 tablespoon Idaho honey
½ teaspoon salt
¼ cup fresh basil leaves

Featured Idaho Produce

Steps

Place 3 cups of the watermelon chunks and 1 chopped cucumber, lime juice, honey and salt in a blender or food processor and puree.
Add additional 3 cups of watermelon chunks and process again until mixture is smooth.
Add the fresh basil and pulse a few times to incorporate the herb.
Pour soup into a large mixing bowl and stir in the 1 cup remaining diced watermelon, remaining ½ diced cucumber and jicama.
Chill soup in the refrigerator for several hours before serving.
Serve in chilled soup bowls and garnish with thin slices of watermelon and basil leaves.

Similar Recipes

All Recipes