Watermelon Gazpacho

For as long as I can remember Summer meant splashing around at the lake, drinking lemonade, and eating my weight in watermelon.   So when a friend of mine told me about a watermelon soup with jalapeno she had somewhere down in Florida, I immediately went to work! After making at least a half-dozen recipes, I finally figured it out!   This magical soup is not only a favorite of mine, everyone who tries it, asks for the recipe!  So, my friends…here you go!

 Watermelon Gazpacho

  • 6-7 cups of diced watermelon
  • 1 red onion roughly chopped (reserve 2 Tbsp for garnish)
  • 1 red bell pepper, cored and roughly chopped (reserve 2 Tbsp for garnish)
  • 1 cucumber, roughly chopped (reserve 2 Tbsp for garnish)
  • 1 jalapeno, seeds removed, chopped
  • 4 Roma tomatoes cored, roughly chopped (reserve 2 Tbsp for garnish)
  • 4 Tbsp. apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup fresh basil leaves roughly chopped (can sub 2 Tbsp dry basil)
  • 1 Tbsp fresh dill weed (garnish)
  • Salt and Pepper, to taste


In a blender puree the tomatoes, jalapeno, bell pepper and 1/2 the watermelon.  Add cider vinegar, olive oil, and pulse.  Add the onion, cucumber, remaining watermelon,  and basil, puree until smooth.  Salt and Pepper to taste!  Chill for 1 hour and serve.

Combine and garnish with reserved onion, bell pepper, cucumber, tomatoes and fresh dill.

What did you think? I'd love to hear from you!

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