Pistachio Gazpacho with Watermelon and Cucumber

Pistachio Gazpacho with Watermelon and Cucumber



4 servings


2 cups Pistachios, shelled

1 medium Cucumber, peeled, seeded and diced in 1/2-inch cubes

1 cup Celery stalk, diced

1½ cups Pain de mie (or other soft white bread) chopped

2 Small garlic cloves, 

4 cups Cold water

Juice of one Lemon

2 teaspoons Kosher salt

1 cup Watermelon, ¼-inch cubes

1 cup Croutons

4 sprigs Fresh tarragon

1/8 teaspoon Ground white pepper

Extra virgin olive oil


In a large bowl, combine the pistachios, most of the diced cucumber (reserving a small amount for garnish), celery, pain de mie, garlic, and water.

Working in 2 separate batches, pour half of the ingredients into a blender and puree on high speed until contents are smooth throughout, about 2 minutes, and then transfer to a large bowl. Repeat with remaining ingredients. Stir in the freshly squeezed lemon juice.

Strain all of the liquid through a fine mesh sieve into a glass bowl or airtight container, gently pushing all of the liquid through with a spatula or back of a ladle. Discard the solid ingredients.

Season the gazpacho with salt; refrigerate until well chilled, at least 2 hours or overnight.

To plate
Divide the gazpacho into 4 shallow bowls and garnish evenly with the reserved cucumber and diced watermelon.  Scatter croutons and a sprig of tarragon on top of each bowl. Season with ground white pepper to taste and drizzle small dots of extra virgin olive oil over the top.

Serve immediately.

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