READY IN 40 mins

Julia's Watermelon Gazpacho

Read Reviews (8)

"Deliciously refreshing!" — Julia Garreaud

Directions

Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

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PREP 40 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 10, 2010

Great summer recipe! The only thing I did differently was use pickled ginger instead of fresh because that was what I had on hand. It was Delicious! Next time I'll pick up some fresh ginger to compare. The longer the gazpacho refrigerates, the better. We loved the contrast between sweet and spicy; and the chunks of watermelon in each bowl is a nice touch, I used extra. Yum! Thanks for posting this wonderful recipe, Julia!

—Jessica

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Most Helpful Critical Review

Aug 09, 2011

This was a very refreshing summer recipe! It was a good way to use out some watermelon that I had left over. I just don't think that it was worth the time that it took to prepare it and I don't think that I would make it again.

—ali

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8 Ratings

Aug 02, 2011

Had very ripe watermelon and several other ingredients in this recipe that needed to be used up. This was a great way to avoid throwing them away, and a pleasant surprise because we REALLY enjoyed this gazpacho. There is a fair amount of chopping prior to going into the blender. I left the texture a little chunkier than it would have been at 30 seconds, but it turned out perfect for us. It is a refreshing summer menu item and does need time in the fridge for the flavors to meld. There are leftovers for tomorrow, and I suspect they'll be even better; garnished with a dollop of yogurt.

—lutzflcat

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May 19, 2011

This has a good flavor and is a great alternative to the traditional gazpacho. Blending for 30 seconds was too much in my blender so I reduced the time.

—the mortician's wife

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May 24, 2012

This is DELICIOUS and very refreshing. I made a few changes--I used agave nectar instead of honey, and one small serrano pepper instead of half a jalapeno. Also I used a little more mint and ginger...maybe 1 T more of each. But I kept the rest of the recipe the same--and really this is one of the more delicious easy-to-make summer foods I've prepared! GREAT recipe.

—tcdn2007

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Aug 26, 2012

outstanding. i modified it two ways which i think made it even better. 1. i added 1 shallot to the one onion. 2. i used a whole ripe pineapple (removing the core and exterior first) which i pureed in my cusinart. i did this separately and then added the pureed juice to the mixed ingredients. for presentation i cut out watermelon balls and added the sprig of mint. letting it set for an hour or two is fine, but i found it was even better after refrigerating for at least 3 hours. on the 2nd and 3rd days it was even more fantastic. other recipes i reviewed used tomatoes also. DO NOT USE TOMATOES with this recipe. it takes away from the uniqueness of a great cold soup. my wife does not eat watermelon but loves this soup. i now have served it to over 20 people. ALL LOVED IT. thanks Julia jeff lantz

—jeff lantz images

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Jul 18, 2012

This was absolutely delicious. A wonderful combination of sweet and spicy. I skipped the pineapple juice because I didn't have any handy, and I substituted cayenne pepper for the jalepeno as I didn't have one of those on hand either. I had tried a watermelon gazpacho at a local restaurant and they shared that secret substitution. It turned out to be a very successful. I look forward to trying it with the jalepeno next time.

—mamabetz

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Aug 23, 2012

I really liked this as a base recipe. I wanted to use the entire watermelon, so I sort of did this in batches. I used 2 whole jalapenos, one red, one yellow pepper, agave nectar, red onion, blended and tasted as I went alone. I saved some of the gazpacho and made ice cubes out of it. This is great for presentation, and keeps it nice and cold. Love it!

—raulmiamibeach

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Nutrition

Calories
100 kcal
5%

Carbohydrates
19 g
6%

Cholesterol
0 mg
0%

Fat
3 g
5%

Fiber
1.4 g
6%

Protein
1.4 g
3%

Sodium
4 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Julia's Watermelon Gazpacho

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 100
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 4mg < 1 %
Potassium 285mg 8 %
Total Carbohydrates 19g 6 %
Dietary Fiber 1.4g 6 %
Protein 1.4g 3 %
** Sugars 14.6g
Vitamin A 27 %
Vitamin C 75 %
Calcium 3 %
Iron 6 %
** Thiamin 12 %
Niacin 6 %
** Vitamin B6 11 %
** Magnesium 8 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.