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Watermelon Gazpacho

5 stars based on 5 votes

watermelon gazpacho

This fun twist on gazpacho comes from one of my favorite new cookbook finds, Juice Manifesto: More than 120 Flavor-Packed Juices, Smoothies and Healthful Meals for the Whole Family by Andrew Cooper (Chronicle Books, 2016). Andrew is the co-founder of the Juiceman line of juices, but you might recall him as the lawn-mowing heartthrob from the viral “Diet Coke guy” commercial. (I know I remember him from that ?.) His book is chockfull of healthy, easy recipes for juices, smoothies, snacks, and more that make you want to clean out your pantry and eat healthfully forever. About this recipe, he writes, “I love gazpacho – this is a bit of a different take on it, but it works really nicely. The ginger and chile give it a bit of a kick, but you can put in as little or as much as you like.” For what it’s worth, I add even more; I love how the spice plays off the sweetness of the watermelon and acidity of the lime.

Watermelon Gazpacho-1

To begin, set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.

Watermelon Gazpacho 3-

Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Then pulse until it reaches a soup-like consistency.

Watermelon Gazpacho 4

Taste and adjust seasoning, if necessary, then chill the gazpacho in the fridge for 2 to 3 hours before serving. Serve in bowls or glasses topped with finely chopped watermelon, celery and basil.

Watermelon Gazpacho 5-

Watermelon Gazpacho

Servings: 4
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus 2 to 3 hours to chill

Ingredients

  • 3 cups cubed watermelon (1-inch cubes)
  • 2 celery stalks, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 1/2 English/hothouse cucumber, roughly chopped
  • 2 red bell peppers, roughly chopped
  • 1-inch piece fresh ginger, peeled and chopped
  • 1/2 a red chile pepper
  • Juice of 2 limes
  • Handful fresh basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar

Instructions

  1. Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
  2. Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.
  3. Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 90
  • Fat: 1 g
  • Carbohydrates: 20 g
  • Sugar: 14 g
  • Fiber: 4 g
  • Protein: 3 g
  • Sodium: 31 mg
  • Cholesterol: 0 mg

Reviews & Comments

  • What vegetarian main dish could you make with this (but not pizza)?

    - Sandy on August 15, 2017 Reply
  • Do you think this could be done in a food processor?

    - Maggie on August 11, 2017 Reply
    • Sure, Maggie, that should work. Enjoy!

      - Jenn on August 11, 2017 Reply
  • 4 stars

    This is a really easy soup once the chopping is done. Excellent naturally sweet except I screwed up by using 1/2 of a Serrano Chili Pepper (Seeded). The end result was hellishly hot, in fact almost inedible. I’ve never made Gazpacho without blanching the skin of the Tomatoes.There was no Worcestershire sauce, but it came together and I will try again. You might describe the chili in a bit more detail. But next time I will use a lesser heat chili or perhaps none at all.

    - Paul Olson on August 4, 2017 Reply
  • Loved this soup. Delicous. Instead sof hot peppers I put a few shakes of Sriracha. Will make it again soon. Thanks for all your Delicous receipes.

    - Elizabeth pereira on June 29, 2017 Reply
  • 5 stars

    Hi! This was wonderful! So perfect before true tomato season in the northeast when I live to make tomato gazpacho!
    Question. My husband is allergic to raw celery! So crazy but true. Is there a substitute you could recommend? I was thinking raw fennel?
    Thank you; and I love your newsletter. I make everything and try very hard to give you the credit…..

    - Maureen on June 29, 2017 Reply
    • Glad you liked it, Maureen! I’d recommend fennel (as you suggested), jicama or water chestnuts. All three are mild tasting and you’ll still get the crunch in the garnish.

      - Jenn on June 29, 2017 Reply
  • 5 stars

    I tried this recipe in Ramazan this time and people requested me to make this one on Eid too. This is so great and beautiful. Everyone loves it.

    - Akmal Yousuf on June 28, 2017 Reply
  • Could you freeze this?

    - Nan on June 26, 2017 Reply
    • Hi Nan, Unfortunately, I don’t think this soup would freeze well. Sorry!

      - Jenn on June 26, 2017 Reply
  • Do you know what variety of pepper you used?

    - Judy on June 22, 2017 Reply
    • Hi Judy, I believe it was a jalapeno. (It was not terribly spicy.) Hope you enjoy!

      - Jenn on June 27, 2017 Reply
  • 5 stars

    I made this tonight for dinner and it was delicious!!! Super easy and low calorie too. As a bonus Weight Watchers 0 points!

    - amy on June 22, 2017 Reply
  • Love watermelon gazpacho but have had really poor luck with other recipes. This one seems more promising. But I am curious, about making over 4th of July at our family’s cabin which has limited electrical voltage/ampacity(?). Do you think a high powered blender is a must with this or would a lower powered immersion blender be alright? ( I’m ok with a chunkier result. )

    - Maria on June 22, 2017 Reply
    • Hi Maria, I definitely think you could get away with an immersion blender for this recipe – this gazpacho is good with a little texture.

      - Jenn on June 22, 2017 Reply
  • I would love to try this, but my daughter is allergic to apples and therefore I can not use apple cider vinegar. What could I use as a substitute? Thank you!

    - Kim on June 22, 2017 Reply
    • Hi Kim, White/red wine vinegar or rice vinegar would all work well.

      - Jenn on June 22, 2017 Reply
  • Hi Jen! Do you think the gazpacho would still be okay after ~10 hours before eating (like if I made it before work and had it for dinner), or should it be eaten within 3-4 hours? Thanks in advance!

    - Christi on June 22, 2017 Reply
    • Hi Christi, I think it’d still be okay after about 10 hours – you’ll just need to stir it well.

      - Jenn on June 22, 2017 Reply
      • 5 stars

        This was great. We had leftovers the next day and surprisingly it didn’t need stirring. The flavor was even better the next day too.

        - Dianne on June 27, 2017 Reply
        • Good to know, Dianne– Thanks!

          - Jenn on June 27, 2017 Reply

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