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    Home » Recipes » Vegan Main Dishes

    Watermelon and Peach Gazpacho

    Published: Jul 14, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas.

    Serves: 6

    The base:

    • 2  cups coarsely chopped ripe tomatoes
    • 2 cup coarsely chopped pitted watermelon
    • ½ medium red bell pepper
    • ⅔ large cucumber, peeled and cut into chunks
    • 2 scallions, green parts only, cut into several pieces
    • Handful of cilantro or parsley sprigs

    To finish the soup:

    • ⅓ large cucumber, peeled and finely diced
    • 1 cup halved cherry or grape tomatoes (red and/or yellow)
    • 2 cups finely diced pitted watermelon
    • 2 medium ripe peaches or nectarines
    • Juice of ½ to 1 lemon or lime, to taste
    • 1 small fresh hot chili (serrano, jalapeño, or the like),
      seeded and minced, or dried hot red pepper flake to taste
    • Salt and freshly ground pepper to taste
    • Fresh thyme sprigs or other fresh herb for garnish, optional

    Place the first six (base) ingredients in a food processor. Puree until fairly smooth.

    Transfer the puree to a serving container. Add the remaining ingredients and stir together. Cover and refrigerate for at least an hour before serving. Garnish each serving with thyme or other fresh herbs, if desired.

    • Get refreshed with more Cold Summer Soups.
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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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