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Watermelon Borage Gazpacho with Feta Crema 

This light soup is a lovely, clean, chilled refresher for summertime. If you can’t find borage, which delivers a punchy, cucumber-like flavor, you may add and an additional half a cucumber and an additional ½ teaspoon of sherry vinegar. Borage is also high in gamma-linolenic acid, an anti-inflammatory omega-6 fatty acid.

Watermelon Gazpacho


For the Soup:

  • 1-pound watermelon roughly chopped, plus another ¼ pound cut into approximately ¼ inch cubes; rind removed
  • ~ half dozen borage leaves, blanched and cooled
  • 1 tomato, stem removed and roughly chopped
  • 1 cucumber, peeled and seeded plus ½ cucumber peeled, seeded, and cut into approximately ¼ inch cubes
  • 2 Tbs sherry vinegar
  • Salt and Pepper to taste

For the Feta Crema:

  • 2 oz Feta cheese
  • ¼ cup sour cream
  • 2 Tbs half and half


Place all the items for the soup in a food processor or blender. Puree until smooth. Chill at least one hour prior to serving; allowing the soup to sit overnight allows the flavors to marry for a richer taste. Mix the crema ingredients together; if you want it thinner add more cream, add less cream for a thicker mixture.

To plate, stack the cucumber and watermelon in the center of the bowl. If you like you may add chopped tomato or any other vegetable you prefer. Ladle the chilled soup into the bowl. Top with the feta crema.

Watermelon Gazpascho

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