Watermelon Thai Gazpacho

If there is a downside to buying a watermelon, it's gotta be the looming question of what to do with the reaming after you eat a cup of it. I was staring at a mound of juicy red melon and was saddened at the thought that it might go to waste.

Coincidentally, I had planned to make a couple of different variations of gazpacho for an afternoon birthday party. Watching the peppers whirl in the blender gave me the idea to turn the watermelon into a soup.

Toasted almonds give this watermelon gazpacho texture while the ginger and hot pepper tingle the Thai senses.

This watermelon soup could be a great appetizer, lunch or amuse bouche even. It was a hit at the birthday party and will turn any event into a fat and happy party!


Fat and Happy Food Blog Tips and Techniques: Eat this gazpacho within a day for best flavor and texture. This is a fairly liquid soup, I found it best to serve in small cups rather than bowls.

Watermelon Thai Gazpacho

1/2 cup almonds

1/2 tbls olive oil

Fresh ginger, about 2-3 inch long piece cleaned and chopped

1 small shallot, chopped

1/2 tbls diced serrano pepper

1/2 tsp salt

5 cups diced watermelon

1-2 limes

1 sprig of fresh mint, stem and leaves

Toast the almonds in a dry pan over medium low-heat until the almonds just begin to brown, toss often. Add in the olive oil, the chopped ginger and shallot. Cook until the ginger and shallot soften. Add in the pepper and remove from heat; allow to cool slightly for a few minutes.

Place the almond mixture in a blender along with the salt and watermelon. Depending on the size of your blender you may need to add the watermelon in stages. Blend for about 2 minutes until the soup is smooth. Squeeze in the juice of one lime. Strain into a pitcher, pressing on the solids in the strainer to get all the good juices out.

Add the mint to the soup and chill for at least two hours or overnight. Remove the mint before serving. Offer little slices of lime with the soup.