I recently became a victim of believing I picked the perfect watermelon. Only to get home and cut me a slice to discover that my salivating mouth was about to be disappointed by an unsweetened watermelon. I was not going to let that stop me from eating a sweet delicious treat. That’s how I came up with a dessert that’s normally served as a Spanish savory soup with tomatoes and cucumbers. I went a different route and used mangoes and agave to make this a new summer classic.
Watermelon Dessert Gazpacho
- 4 cups watermelon seeded, rind removed
- 1 mango sliced
- 6 oz. raspberries
- ¼- ½ cup agave
- Zest of 1 lemon
- Juice of 1 lemon
- Juice of 1 lime
- Pinch salt
- ½ teaspoon vanilla extract
- 6 mint leaves more for garnish
- 4 scoops mango sorbet
Add all ingredients to a blender except the ice cream. Chill in refrigerator for 2 hours, serve in a bowl or glass and serve with ice cream and a mint sprig for garnish.
Note: Pick a watermelon with a yellow belly for the best watermelon ever. You can add 1 cup of vodka, sparkling wine or champagne to make it adult friendly.