A watermelon gazpacho is what you make when you became the victim of believing you picked the perfect watermelon. 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.
gazpacho Cooking Tips:
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.
Can you make ahead?
Fridge: Gazpacho will be good for 3 days max in the fridge, if covered in an airtight container.
You can use your favorite sorbet for this recipe.
Feel free to use a different berry if you’re not a fan of raspberries.
Honey is a great substitute for agave.
what to serve with Watermelon Gazapacho ?
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.
Tag me @kennethtemple_ on Instagram to share your remakes with me, and don’t forget to leave a star rating and comment below.
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.