Watermelon Gazpacho Recipes

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Watermelon Gazpacho image

This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It's so refreshing-guests will love it. -Nicole Deelah, Nashville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings (1 quart).

Number Of Ingredients 12

4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
Watermelon wedges, optional


  • Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside., In a large bowl, combine the watermelon puree, lime juice, lime zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges


Watermelon Gazpacho image

Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen's book "The New Spanish Table," integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don't leave it out.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 10m

Yield 4 to 6 regular servings, or 8 to 12 aperitifs

Number Of Ingredients 8

4 cups cubed seedless watermelon, about 1 1/4 pounds
1 pound ripe tomatoes, quartered or cut into sixths
2 to 3 tablespoons fresh lemon juice, to taste
2 tablespoons extra virgin olive oil
Generous 1/2 cup chopped celery (2 ounces)
Freshly ground pepper
Thin celery slices or sticks for garnish


  • Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 462 milligrams, Sugar 9 grams


Watermelon Gazpacho image

Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Yield 6

Number Of Ingredients 11

2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper


  • Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.4 g, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 3.1 mg, Sugar 11.6 g


Watermelon Gazpacho image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese


  • In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.


Watermelon Gazpacho image

Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 11

5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 stalks)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh parsley, minced
Juice of 1 lime (about 3 tablespoons)
1 1/2 tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced


  • Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
  • Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Nutrition Facts : Calories 71 g, Fat 1 g, Fiber 2 g, Protein 2 g, Sodium 35 g


Watermelon and Cucumber Gazpacho image

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Provided by Nana Lee

Categories     Melons

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium red bell pepper, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chile, seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped of fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup creme fraiche or 1/2 cup sour cream


  • Puree 4 cups watermelon in blender until smooth.
  • Transfer puree to large bowl.
  • Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  • Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  • Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  • Makes 4 servings.
  • Bon Appétit.
  • August 2005.

Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 190.6, Carbohydrate 37, Fiber 3.9, Sugar 24.9, Protein 4.5


Watermelon Gazpacho image

Categories     Soup/Stew     Blender     Fruit     Nut     Appetizer     Brunch     No-Cook     Picnic     Lunch     Watermelon     Almond     Summer     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield makes 4 to 6 first course servings

Number Of Ingredients 8

1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil


  • Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.
  • Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.
  • Top with diced watermelon.


Julia's Watermelon Gazpacho image

Deliciously refreshing!

Provided by Julia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 40m

Yield 10

Number Of Ingredients 12

6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves


  • Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

Nutrition Facts : Calories 100 calories, Carbohydrate 19 g, Fat 3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 4.2 mg, Sugar 14.6 g

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  • 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.
  • 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.
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Top Asked Questions

What is watermelon gazpacho?
Summery watermelon gazpacho, a cold soup with watermelon, tomatoes, bell peppers, onions, cucumbers. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Have you ever tried watermelon gazpacho?
How do you make gazpacho?
Here, we balance out watermelon's sweetness with a little salt and apple cider vinegar, which are then combined with watermelon, cucumber, red onion, and jalapeño in a blender and pureed until smooth. Cover and chill for at least 30 minutes to allow the gazpacho to get really cold. You want to make sure the flavors and ingredients meld together.
What to do with leftover watermelon gazpacho?
This super refreshing watermelon gazpacho hits the spot on hot summer days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long. Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender.
What are some good recipes to make with watermelon and tomatoes?
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper.

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