Recipe by Julia Garreaud
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cubed seeded watermelon
English (hothouse style) cucumbers, chopped
red bell peppers, chopped
jalapeno pepper, finely chopped
chopped fresh mint
minced fresh ginger
small mint leaves
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!
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.
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.
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.
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.
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
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.
It was ok. I just don't think I like gazpacho in general.
* Percent Daily Values are based on a 2,000 calorie diet.
Julia's Watermelon Gazpacho
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 27
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