Watermelon gazpacho (cold soup recipe) | How to make Gazpacho soup | Recipe to make Watermelon gazpacho (Cold soup recipe) with step by step instructions

Watermelon gazpacho (cold soup recipe) is a vegan and gluten free, no cook, oil free,  refreshing drink that has delicious sweet and savory taste, bursting with flavour, is just what you need on a hot summer day!

This gazpacho combines watermelon, tomato, cucumber, pomegranate, beetroot, saunf (fennel seeds), sweet basil seeds (sabja seeds/ takmaria) – considered to be the best coolant.

What is Gazpacho in Watermelon gazpacho (cold soup recipe)

Gazpacho is a classic cold Spanish soup, perfect for hot summer days. It’s traditionally made with fresh tomatoes, cucumbers, red onion, and garlic.

I have a penchant for these cold soups and  always look forward to make more. So this time, when I wanted to try something new other than Mango chilli cold soup and Mango melon cold soup, I recalled seeing this delicious cold soup recipe here.

Gazpacho’s are yummy, easy to make and a great way to get your daily fruit and veggie servings.

For this version, even more vegetables are added and flavoured with fennel seeds.

In addition to that, one more interesting ingredeint used in this cold soup is Sabza,  that is widely used making Falooda, a super delicious layered dessert.

According to Helathline it has numerous benefits. Read the article on to know more about the same.

For more watermelon recipes do check out the following recipes on the blog –

Watermelon panna

Watermelon jelly

Rajasthani tarbooj chana sabzi

Watermelon mango Pico-de-gallo

Watermelon rasam

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Watermelon gazpacho (cold soup recipe)

Watermelon gazpacho (cold soup recipe) is a vegan and gluten free, no cook, refreshing drink that has delicious sweet and savory taste, bursting with flavour, is just what you need on a hot summer day!

Prep Time10 minutes mins

Cook Time0 minutes mins

Refrigeration time2 hours hrs

Course: Soup

Cuisine: Spanish

Keyword: cold soup recipe, watermelon gazpacho

Servings: 2 Glasses

Author: Lata Lala

Ingredients

• 1 cup Watermelon deseeded and chopped
• 1/4 cup Pomegranate pearls
• 1/2 piece Cucumber chopped
• 1/2 piece Beetroot boiled chopped
• 1 tomato deseeded
• 1 Lemon Juiced
• 2 tsp Soaked sabza/Takmaria
• 1 tsp saunf/fennel powdered
• Rock salt to taste
• 1 tsp Ginger grated
• 1 tsp Maple syrup
• To garnish
• 1 tbsp Finely chopped cucumber to garnish
• Few watermelon balls
• Mint leaves to garnish

Instructions

• To begin with, in a bowl soak Sabza/ sweet basil seeds in water. Keep aside. It will swell up in 10-15 minutes.
• Now gather all the ingredients except sabja/ sweet basil/Takmaria seeds. Grind everything together in a blender to make a smooth puree.
• Chill this in the refrigerator for at least 2 -3 hours. When serving, scoop some soaked  sabja in the glass.
• Then pour watermelon and veges puree on top. Add some chopped cucumber on the top for garnish.
• Serve chilled with mint leaves and watermelon balls.

Notes

 

1. This soup tastes best when chilled. If you wish to have it immediately then chill your veges (watermelon, tomatoes, beets, cucumber and pomegranate before hand)

2. Adjust sweetness and tartness according to your taste.

3. You may use fresh fennel replacing dry fennel seeds.

Step by step instructions and pictorial presentation to make Watermelon gazpacho (cold soup recipe)

To begin with, in a bowl soak Sabza/ sweet basil seeds in water. Keep aside. It will swell up in 10-15 minutes.

Now gather all the ingredients except sabja/ sweet basil/Takmaria seeds. Grind everything together in a blender to make a smooth puree.

Chill this in the refrigerator for at least 2 -3 hours. When serving, scoop some soaked  sabja in the glass.

Then pour watermelon and veges puree on top. Add some chopped cucumber on the top for garnish.

Serve chilled with mint leaves and watermelon balls.

Notes :

1. This soup tastes best when chilled. If you wish to have it immediately then chill your veges (watermelon, tomatoes, beets, cucumber and pomegranate before hand)

2. Adjust sweetness and tartness according to your taste.

3. You may use fresh fennel replacing dry fennel seeds.

You may would want to have a look at my other soup recipes –

Beetroot soup

Roasted pumpkin soup

Best mushroom soup

American chop suey

Broccoli potato soup

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