Watermelon Gazpacho Soup

Watermelon Gazpacho
Barbara Rolek
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 4 servings Watermelon Gazpacho
Ratings (8)

Watermelon gazpacho or cold watermelon soup is a fast and easy way to enjoy fresh fruits and vegetables.

This no-cook recipe is perfect for summertime meals when you don't want to heat up the kitchen.

What You'll Need

  • 4 cups seedless watermelon (cube 1 cup into into 1/2-inch pieces)
  • 2 tablespoons
  • fresh lime juice
  • 1 tablespoon lime
  • zest
  • 1 teaspoon salt or more to taste
  • 1 to 2 cloves minced garlic
  • 1 cup
  • ripe tomato, cubed into 1/2-inch pieces
  • 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
  • 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
  • 3 tablespoons minced red onion
  • 1 tablespoon balsamic or red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped seeded jalapeno pepper (optional)
  • Pepper to taste
  • 2 tablespoons minced cilantro or
  • dill or parsley
  • Pinch sugar

How to Make It

  1. Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
  2. Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.

    How to Serve Gazpacho

    Serve gazpacho in a shot glass as an appetizer or in a martini glass for the first course of a multicourse dinner. It's also a refreshing change of pace on a breakfast buffet -- sort of like a morning Bloody Mary without the alcohol. Although I've known people to add a little vodka to their batch of gazpacho to good effect.

    This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor!