Prepare the Gazpacho
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.
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
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.