Watermelon Gazpacho

This soup is packed with amazing summer flavor. The tomato and cucumber-based soupy puree is cool at first, but it packs a tasty jalapeno kick when it hits the back of your tongue. And through it all are the chunks of sweet watermelon, which round out the complex flavors nicely. So good on a warm summer night.

Ingredients (serves 2 to 3)

2 cups peeled and diced ripe watermelon

1/2 English cucumber, peeled, seeded and chopped

1 small ripe tomato, chopped

1 green onion, white and green parts, chopped

1/2 small jalapeno chile, seeded and chopped

1/2 teaspoon white wine vinegar

1 teaspoon extra-virgin olive oil

Salt and freshly ground pepper


1. Put 1 cup of the watermelon into a blender or food processor and pulse several times to chop but not puree the watermelon. Transfer to a bowl. Finely dice the remaining 1 cup of watermelon and add to the bowl with the processed watermelon. The mixture should be very chunky.

2. Put the cucumber, tomato, green onions, and jalapeno into the food processor or blender and puree. Transfer the puree to the bowl with the watermelon. Stir in the vinegar and oil. Season with salt and pepper. Cover the bowl and refrigerate 1 hour. Serve.

Tags: , , , , , ,

Categories: Appetizer, Season: Summer, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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