Watermelon Gazpacho

Cool refreshing watermelon gazpacho is one of the best summer treats for your guts. It is loaded with nutrients from fruits and vegetables that you can find at ShiokFarm…


  • 3 cups watermelon (no seeds and cut into small pieces)
  • 3 tomatoes seeded and diced
  • 1 cucumber seeded and diced
  • 1 small red onion diced
  • 1 medium sized red capsicum chopped
  • 1 clove garlic
  • ¼ cup mint leaves
  • ½ jalapeño peppers (remove seeds if you prefer less spicy)
  • 1 tsp of salt adjust per taste
  • 2 tsp pepper adjust per taste
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar or sherry vinegar


  1. Cut watermelon. Discard any seeds if it has and chop into pieces.
  2. Deseed tomatoes (optional). And dice it.
  3. Seed and dice cucumbers. You can peel the skin as well, if you don’t like it.
  4. Chop red bell peppers (remove the seeds).
  5. Dice red onions.
  6. Peel a garlic clove.
  7. Chopjalapeño.
  8. Blend watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves and pepper in a blender adding some salt.
  9. Add olive oil, red wine vinegar and pulse.
  10. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
  11. Taste and season if it needs extra salt or pepper.
  12. Refrigerate watermelon gazpacho for at least 1-4 hours, so it’s chilled. Optional: you can make it a day before and let it chill in the fridge.
  13. Pour chilled gazpacho into bowls/glasses.
  14. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
  15. You can serve it with some croutons (optional).

Recipe by Jyothi Rajesh| https://www.currytrail.in/watermelon-gazpacho/#recipe

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