Nothing says summer quite like Giada’s chilled watermelon-basil gazpacho. The fresh watermelon is so juicy and sweet, and the basil adds a bright, herby touch that’s just heavenly.

With a hint of lime for that little extra kick, it’s the perfect way to cool down and savor the season. Make it ahead, and the flavors just get better with time.

Serve it in pretty bowls, add a little bread on the side, and you’ve got a meal that feels special yet so easy to enjoy. Trust me, this soup is made for those lazy, sunny afternoons.

Recipe Ingredients

• 6 cups of seedless watermelon, rind removed and chopped (about 1 large, 5-pound watermelon)
• 1 medium heirloom tomato, chopped
• 2 tbsp of extra-virgin olive oil
• 2 limes (1 zested and juiced, 1 cut into wedges for garnish)
• ¾ cup of fresh basil leaves, finely chopped
• ¼ cup of fresh mint leaves, finely chopped
• ½ tsp of kosher salt
• ¼ tsp of freshly ground black pepper

How To Make Giada Chilled Watermelon-Basil Gazpacho

1. Blend the Base: Add the watermelon, heirloom tomato, and extra-virgin olive oil to a blender or food processor and process until smooth and fully combined.
2. Add Lime Zest and Juice: Zest one lime, then squeeze out the juice, adding both zest and juice to the blender. Blend briefly until the lime is well incorporated into the mixture.
3. Season and Combine Herbs: Pour the pureed mixture into a large bowl, then stir in the chopped basil, mint, kosher salt, and freshly ground black pepper until the herbs and seasonings are evenly distributed.
4. Chill the Soup: Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 3 hours to let the flavors meld and the soup fully chill.
5. Prepare for Serving: Once the soup is well-chilled, remove it from the refrigerator and give it a quick stir to recombine any separated ingredients.
6. Serve and Garnish: Pour the gazpacho into chilled bowls, and garnish each serving with a lime wedge for a fresh citrusy touch.

Recipe Tips

• To give the gazpacho a bit more flavor depth, try adding a splash of white balsamic vinegar for a gentle acidity that pairs well with the watermelon and basil.
• For a spicier twist, toss in a pinch of red pepper flakes or a few slices of fresh jalapeño to add a subtle kick without overpowering the natural sweetness of the watermelon.
• If you prefer a thicker consistency, you can blend in half an avocado with the watermelon; it adds creaminess while keeping the soup light and refreshing.
• For a tropical variation, substitute the mint with fresh cilantro and add a small handful of pineapple chunks, which pair beautifully with the watermelon’s natural sweetness.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Spicy Tomato and Lentil Gazpacho
• Giada Jalapeño and Cherry Tomato Gazpacho
• Giada Butternut Squash Soup with Fontina Cheese Crostini