Watermelon Dessert Gazpacho

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Watermelon Dessert Gazpacho

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.

Watermelon Gazpacho

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.

watermelon dessert gazpacho

Recipe Video:

Substitution Options:

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 ?

Menu Ideas:

Recipe:

watermelon dessert gazpacho

Watermelon Dessert Gazpacho

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.
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Course: Dessert
Cuisine: Southern
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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