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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
This cooling summer soup is a tasty variation on classic gazpacho. Be sure to cube your seedless watermelon over a big bowl to catch every drop of sweet juice.
Watch Liz show Naomi Nachman this amazing recipe here!
3 cucumbers, peeled and chopped
8 cups seedless watermelon, rough chopped with all juice saved
5 medium tomatoes, rough chopped
1 small onion, peeled and quartered
3 cloves garlic, peeled and halved
2 tablespoons Gefen Ground Cumin
1 teaspoon sriracha
1/2 cup cilantro, chopped
1/2 cup basil, chopped
1/4 cup mint
1/4 cup Tonnelli Red Wine Vinegar
1/2 cup Zeta Olive Oil
1–2 tablespoons Gefen Pink Himalayan Salt
Using the chopping blade (“S” blade) of a food processor or a powerful blender, pulse cucumbers, watermelon and tomatoes. Be sure to add any juice from the watermelon and tomatoes to the puree.
You’ll need to blend in batches, so have a large bowl ready to pour puree into. Stir with a large spoon to combine.
Pulse onion and garlic. Add cumin and sriracha.
Set aside a bit of chopped herbs to use as topping when you serve. Add cilantro, basil and mint to processor and blend with pureed vegetables.
Add vinegar and stream olive oil slowly while processor is whirring. Add salt.
Yields 10–12 cups
Adapted with permission from Pyramid Bistro; Aspen, CO. Photography by Liz Rueven.
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Turned brown after an hour. Anything I can change?
It may be the cilantro, mint, and basil that made it brown. If you watch the video, the soup is not a super vibrant red. It also depends on how ripe and red your tomatoes and watermelon are.