Watermelon Gazpacho Recipe

Watermelon Gazpacho recipe creates a delicious sweet-and-savory chilled soup that is perfect as a first course or appetizer on a hot summer evening with family or friends.  The delicate flavors of cucumber and watermelon is so very refreshing and makes a great start to any summer meal.

This gazpacho is similar to the classic Spanish-style tomato gazpacho, but uses watermelon as the main ingredient.


Watermelon Gazpacho



Watermelon Gazpacho Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Soup
Cuisine: Spanish
Keyword: Watermelon Gazpacho Recipe
Servings: 6 servings
  • 8 cups seedless watermelon, finely diced (about 6 pounds without the rind)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1/2 red bell pepper, cored, seeded, and finely diced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup flat-leaf parsley, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons green onions or shallots, minced
  • 2 tablespoons olive oil, extra-virgin
  • 3/4 teaspoon salt
  1. Mix all the ingredients in a large bowl.

  2. Puree 3 cups of the watermelon mixture in a blender or food processor (I used my Vitamix) to the desired smoothness; transfer to another large bowl and set aside.

  3. Puree another 3 cups of watermelon mixture and add to the bowl. Stir in the remaining diced mixture.

  4. Serve at room temperature or chilled.

  5. Makes 6 servings (generous 1 cup each).


Source:  This recipe is from Eating Well Magazine. Photo by Ken Burris.


Cucumber Recipes    Fruit Soups    Melon Appetizers    Summer    Vegan Recipes    Watermelon   

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