Watermelon Gazpacho with Ricotta Salata and Basil Oil

12:32 PM, Jul 18, 2012   |    comments
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courtesy of Indigo Landing

Serves: 4

For the Basil Oil


  • ½ cup Packed Basil Leaves
  • ½ cup Extra Virgin Olive Oil
  • Salt and Pepper


  1. Combine the basil and oil in a blender and puree. 
  2. Season with salt and pepper to taste. 
  3. Place the mixture in a squeeze bottle or small bowl and refrigerate until ready to serve.

For the Gazpacho


  • 8 cups Watermelon, chopped into 1x1 pieces
  • ½ Red Onion, chopped
  • ½ Red Bell Pepper, seeded and chopped
  • ½ Seedless Cucumber, peeled and cut into rounds
  • ½ cup Water
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Balsamic Vinegar
  • 1 tbsp. Cilantro, chopped
  • A dash of Vinegary Hot Sauce
  • Salt and pepper


  1. First, add all ingredients into a blender and puree until mostly smooth, leaving few chunks. 
  2. Then, season to taste with salt and pepper. 
  3. Chill for at least two hours before serving. Note: If your blender cannot accommodate this recipe size, do it in two or more batches if needed.
  4. To finish, ladle 8 oz. of the Gazpacho into a chilled bowl and crumble about a teaspoon of ricotta salata on top. 
  5. Drizzle a small amount of basil oil into the soup for color and flavor.

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