St. Francis Winery & Vineyards

CULINARY : Soup : Yellow Watermelon Gazpacho

Yellow Watermelon Gazpacho


• 1 yellow tomato (8 ounces), peeled and chopped
• 1/3 English cucumber (3 ounces), peeled and roughly chopped
• 16 ounces yellow watermelon, roughly chopped
• 1 yellow bell pepper, ribs and seeds removed and roughly chopped
• ½ shallot, roughly chopped
• 2 small cloves of garlic, roughly chopped
• ½ tablespoon yuzu juice or lemon juice
• 1 tablespoon white miso
• 2 sprigs cilantro
• 3 tablespoons extra-virgin olive oil
• Salt to taste


Combine all the ingredients, except olive oil, in a blender. Turn the blender on high speed and purée while drizzling in the olive oil to emulsify. Serve in bowls and garnish with cilantro and olive oil.

Serves 6


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