Watermelon Gazpacho

0.0/5 rating (0 votes)
Watermelon Gazpacho


  • 7 cups watermelon, cubed
  • 1/2 english cucumber, peeled, seeded and finely diced (cut a few extra slices for garnish)
  • 1/2 jalapeno pepper, finely diced
  • 1 garlic clove, minced
  • 1/2 yellow bell pepper, chopped
  • 2 green onions, chopped
  • 3 tablespoons fresh mint
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon sea salt
  • Fresh rosemary, garnish (optional)


  1. Mix watermelon, diced cucumber, jalapeño pepper, garlic, yellow bell pepper, green onion, mint, lime juice, olive oil and salt in a large bowl.

  2. Take 1/2 of the mixture and add to a blender and pulse until desired smoothness.

  3. Add to the bowl with the other 1/2 of the watermelon mixture and combine well.

  4. You can serve at room temperature or chilled.

    Note: I like to add a few cucumber slices to the gazpacho for garnish if serving individual and add a rosemary twig.

    Make ahead tip! You can make this 1 day in advance. Just keep refrigerated in a sealed container!

Leave a comment

You are commenting as guest.