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Melon gazpacho with basil

This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.

By Lisa Featherby
  • 15 mins preparation plus chilling
  • Serves 6
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Make this fruit gazpacho ahead to give it time to chill thoroughly, then give it a good stir just before you serve it. Add ripe tomatoes tossed in a little sherry vinegar, some prawns and a drizzle of extra-virgin olive oil, and it becomes a smart summer entrée.


  • 2/3 rockmelon
  • 1/4 small seedless watermelon
  • basil, to serve
Melon gazpacho
  • 1 kg peeled seedless watermelon, coarsely chopped
  • 90 gm rice malt syrup, or to taste
  • juice of 1⁄2 lime, or to taste


  • 1
    For melon gazpacho, process ingredients in a blender until very smooth. Transfer to a plastic container and refrigerate until chilled (2-3 hours). It will separate with time, so stir it thoroughly before serving.
  • 2
    Scoop rockmelon and half the watermelon into balls with a melon baller, and cut the remaining watermelon into small wedges.
  • 3
    Divide melon among bowls, pour in gazpacho, season with ground black pepper, top with basil and serve well chilled.
  • undefined: Lisa Featherby