Traditional gazpacho is made with a tomato base, but this watermelon gazpacho forgoes the acidic vegetable. It uses a combination of cool melon (on National Watermelon Day no less!) and jasmine tea for a unique flavor blend. This green tea is delicate, yet lightly sweet and highly fragrant, adding depth to this watermelon gazpacho recipe. Fresh herbs, garlic, onion, and jalapeno add further punch for a summer soup that is anything but ordinary.
This Jasmine Watermelon Gazpacho recipe with photo was shared with us by The Tea Association of the USA.
Special Diet Notes & Options: Jasmine Watermelon Gazpacho
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
For a vegan, vegetarian, and top food allergy-friendly watermelon gazpacho, simply omit the crab.
- 2 tablespoons loose-leaf Jasmine tea leaves
- 3 cups steaming water (175°F)
- 4–5 cups watermelon, peeled, seeded and chopped (1 small melon)
- ¼ cup red onion, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons jalapenos, seeded, deveined and chopped
- 1 teaspoon garlic, chopped
- ½ cup lump crab meat
- 4 teaspoons extra virgin olive oil
- Sprinkle tea leaves into medium-sized bowl. Pour steaming water over leaves and steep, covered, for two minutes. Strain tea, discarding leaves. Cool and hold.
- In blender, combine watermelon, onion, mint, cilantro, basil, jalapeno and garlic, and puree. Transfer to container and stir in reserved tea until combined thoroughly. Cover and refrigerate at least six hours before serving.
- To serve, ladle one cup soup into bowl and garnish with one tablespoon crabmeat and ½ teaspoon olive oil, drizzled.