Pickled Watermelon Gazpacho

A cooling gazpacho recipe by TV personality and Senior Executive Chef at Novotel, Chef Ranveer Brar.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Wednesday, 12 February 2014
Recipe type Cold Author Chef Ranveer Brar
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For 4 people ()


  • 5 grams fresh basil (torn)
  • 1 liter(s) apple juice
  • 500 grams watermelon
  • 100 mL white wine vinegar
  • 4 green chillies (slit)
  • 1 teaspoon(s) salt
  • 25 grams cucumber (peeled and deseeded)
  • 25 grams tomato (cubed)
  • 30 grams sugar
  • 1 teaspoon(s) red wine vinegar
  • 5 grams fresh mint (torn)
  • 1 tablespoon(s) extra virgin olive oil
  • 1/2 teaspoon(s) Tabasco sauce
  • 2 fresh basil leaves

Pickled Watermelon Gazpacho Directions
  1. In a mixing bowl, mix the apple juice, white wine vinegar, salt, sugar, torn mint and basil leaves and slit green chillies.
  2. Marinate the water melon in this brine for 6 hours in the chiller.
  3. Put this and all the other ingredients into a blender and make a smooth puree.
  4. Strain with a strainer. Serve chilled.
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