Watermelon Gazpacho


There is a certain feeling of excitement when summer fruits first hit the shelves in the seasonal farmers’ markets. Last year, I got a bit carried away and picked out a “full-sized” watermelon for my little family of three. For the next week and a half, we discovered about 700 culinary uses for the never ending watermelon. One delicious recipe resulting from this episode was this Watermelon Gazpacho—it’s extra refreshing on a hot summer’s day. Serve it poolside or as an appetizer for lunch/dinner!



Watermelon Gazpacho


  • 4 cups watermelon (plus cubes for garnish)
  • 1 ½ pounds tomatoes, peeled
  • 1 Kirby cucumber
  • 1 garlic clove
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh squeezed lime juice
  • ¼-½ teaspoon chili flakes (to your taste)
  • Crushed pistachios, for garnish
  • Olive oil, for garnish

Combine watermelon, tomato, cucumber, garlic, sea salt, black pepper,  lime juice, red wine vinegar and chili flakes in a blender, and blend until smooth. Refrigerate overnight, or at least an hour before serving.
Mix well before pouring into a chilled martini glass and garnish with olive oil, watermelon chunks, and crushed pistachio


Photography: Esti Photography


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Recipe Name
Watermelon Gazpacho
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