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.
For a vegan, vegetarian, and top food allergy-friendly watermelon gazpacho, simply omit the crab.
Recipe courtesy of Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World by Cynthia Gold, copyright © 2010. Reprinted by permission of Running Press, a member of The Perseus Books Group. Note that the prep time does not include chlling.
To serve, ladle one cup soup into bowl and garnish with one tablespoon crabmeat and ½ teaspoon olive oil, drizzled.