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Watermelon Gazpacho Recipe

Watermelon Gazpacho Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 4 cups cubed watermelon, seeded, divided
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime peel
  • 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


  • 1. Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside.
  • 2. In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 599 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

Reviews for Watermelon Gazpacho

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Reviewed Aug. 23, 2010

"This chilled soup not only makes a grand presentation, the unusual medly of flavors and texture combinations harmonize beautifully. Skeptical guests ooh'd and aah'd and everyone loved the added punch of jalapeno. I served it as an appetizer and it stole the show! A must try. malverna bosh"

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