Watermelon Gazpacho, Burrata and Tricolors Tomatoes

Watermelon Gazpacho, Burrata and Tricolors Tomatoes

A refreshing watermelon gazpacho - refreshing & delicious for a hot summer's day.
Servings 4
Total Time 30 minutes


  • 450 Grams(1 pound, no skin) Watermelon
  • ½ Small Red Onion
  • 1 Tablespoons White Balsamic Vinegar (or apple cider vinegar)
  • 2 Tablespoons Olive Oil
  • 1 Lime Juice
  • Salt and Pepper


  • ¼ Fennel
  • ¼ Cucumber
  • Green, Yellow, Black, Red Tomatoes (or as many different colored tomatoes as you can find)
  • (red basil if you find or shizo) Basil Leaves
  • Fleur de Sel and Black Pepper
  • 2 Tablespoons Olive Oil
  • 2 Burrata or Mozarella di Bufala


I like to use watermelon in salty dishes. It can be added in the classic Greek Salad with Feta cheese, tomatoes, and black olives.

  • Slice the fennel very very finely and soak in ice water.
  • Peel, then cut the watermelon flesh in cubes, chop the half small red onion, add lime juice, olive oil and vinegar in a blender. Add salt and pepper, Mix well. Reserve, keep cold.
  • Cut the burrata in half and cut the tomatoes in all different shapes, make 4 long thin slices of cucumber skin on, and place with love in a large pasta bowl.
  • Add the watermelon gazpacho, decorate with basil leaves. Salt and pepper around the burrata, add olive oil, and eat cold.


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Watermelon gazpacho

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