Spicy Watermelon Gazpacho

I love this recipe (from the Summer chapter in my cookbook, Great Food Starts Fresh) because it utilizes the best of summer: tomatoes, cucumbers, watermelon, bell peppers, mint and cilantro. Not only that, but with a little jalapeno in the mix, there’s a kick of heat. But it’s nicely balanced with the sweetness of the watermelon. Plus you can make it all in a blender – can’t beat that! Happy summer!


Spicy Watermelon Gazpacho


Spicy Watermelon Gazpacho

Yield: 2 to 3 servings


2 cups chopped watermelon, seeds removed, rind discarded

3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1½ cups)

1 small yellow or red bell pepper, seeded and chopped roughly(1 cup)

1 medium tomato, cored and quartered

½ small jalapeno, seeded, deveined, and chopped roughly (1 tablespoon, or more to taste)

15 medium-sized fresh mint leaves, chopped roughly

¼ cup roughly chopped fresh cilantro, plus whole leaves for garnish

½ small red onion, peeled and chopped roughly (⅓ cup)

1 tablespoon plus 1 teaspoon red wine vinegar

1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)

¼ cup extra-virgin olive oil

1½ teaspoons kosher salt, plus more to taste

⅛ teaspoon freshly ground black pepper, plus more to taste


Add all the above ingredients to a blender or food processor (It’s gonna be full—work in two batches if necessary).

Beginning with the slowest speed, blend or pulse until the desired consistency is achieved. I find that it’s perfect after blending for approximately 30 seconds. Enjoy your gazpacho with more texture? Blend less.

Adjust the seasoning with salt and pepper and refrigerate until chilled. Serve topped with a cilantro leaf.



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