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WATERMELON GAZPACHO
5 from 2 votes
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WATERMELON GAZPACHO

In the Greek diet, we love watermelon! Watermelon is one of the summer fruits that provide great hydration and a light delicious way to enjoy a Mediterranean diet snack and or an unusual Mediterranean diet recipe! While gazpacho obviously isn’t a traditional Greek recipe, but rather a classic Spanish one, I make this all the time and sometimes top it with some diced Greek feta. In this recipe, I opted to create a vegan recipe because the Greek diet and Mediterranean diet are packed with delicious vegan recipes that are both satisfying and nutritious. Make sure to use extra virgin Greek Olive oil and a pinch of Greek sea salt in this mix!

Course soup
Cuisine vegan, vegetarian
Keyword Diane Kochilas, Diane Kochilas Greek recipes, extra virgin olive oil, Greek diet, Greek feta, Greek recipes, Mediterranean diet, Mediterranean Diet recipes, vegan, vegan recipe, watermelon, waternelon gazpacho
PREP TIME 10 minutes
SERVES 4 servings

Ingredients

  • 4 cups diced seedless watermelon
  • 1 tablespoon orange ​zest
  • 2 tablespoons ​fresh orange juice
  • Greek sea salt, to taste
  • 1 large garlic clove
  • 1 cup diced ripe tomato
  • 1 cup diced seedless cucumber, preferably organic, unpeeled
  • 1 small yellow bell pepper, seeded and diced
  • 3 tablespoons minced red onion
  • 1 tablespoon balsamic vinegar, or sherry vinegar
  • 1 tablespoon petimezi
  • 1/4 cup extra virgin Greek olive oil, divided
  • 1 tablespoon finely chopped fresh chili pepper, optional
  • freshly ground pepper, to taste
  • 2 tablespoons minced basil, rosemary, mint, or cilantro
  • whole basil leaves and a rosemary sprig or two for garnish
  • a few sliced of unpeeled cucumber and tomato for garnish

Instructions

  1. Place the watermelon cubes, orange zest, orange juice,  salt, garlic, cucumber, tomato, and onion in the bowl of a food processor and puree until smooth. Add the olive oil, vinegar, petimezi, chili pepper, black pepper, and herbs, and pulse to combine.

  2. Pour the gazpacho into a pitcher and chill for a few hours.

  3. To serve, ladle into bowls or glasses and garnish with a few slices of tomato, cucumber, and some fresh herbs.