Recipe by USA WEEKEND columnist Pam Anderson
"Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation."
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extra-virgin olive oil
seedless cucumber, cut into 1/4-inch dice
yellow bell pepper, seeded and cut into 1/4-inch dice
onion, cut into 1/4-inch dice
garlic cloves, minced
jalapeno pepper, seeded and minced
fresh lime juice
chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
I was intrigued by the concept of the cold soups.. so I decided to give this a try. I used Parsley (it was on hand) and orange bell peppers (they were on sale)... it came out very well, very cool and mildly sweet flavors. The notes are crisp from the vegetables and fruits in the soup, and no one flavor of anything stands out. I served it to the boys and they were in awe, it was gone very quickly. I suggest you try it just to see how you like it! I was hoping the acidity would be brought down from the cukes and the watermelon, so my only suggestion is to get the low-acid OJ, I will make it again with the low-acid someday. Perfect dish for a hot day when you dont want to eat. I also saved a smidge in a bowl to be refrigerated overnight, the next day it had AMAZING flavor. I highly recommend putting it in the fridge overnight.
i tried this recipe in the hopes that it would make me like watermelon...it didnt but it is an interesting take on regular gazpacho.
I really enjoyed this. I thought it sounded weird and after I tasted the watermelon that I bought (which was mediocre) I didn't think this would be good, but I was wrong. It was very refreshing and lighter than a normal gazpacho. I paired it with chili and that was perfect! I followed the recipe except that once it was done it was a little too chunky for my taste and put it back in the blender for a very quick spin.
Really good and refreshing. Definitely needs to be chilled overnight. Tastes amazing the next day. I love the combination of salty/garlic/sweet/sour/hot. It's a pretty good combination of flavours.
This recipe goes down like gangbusters everytime I make it for a summer BBQ. Everyone begins by being incredibly skeptical; "watermelon soup with GARLIC???" but ends up raving.
The second time I made it I added 2 extra cloves of garlic and used 3 cups of watermelon and OJ. The taste effect was negligable.
Most of the time a food addiction is never a good thing unless it's as healthy and outstanding as this knock your socks off cross between spicy and cool, ying and yang most refreshing Watermelon Gazpacho. Be as indulgent as you want without a drop of quilt. This became my new favorite food EVER. However I think I went overboard a bit with this one and I ate it so frequently I am ready to put this to rest until next summer! It's probably a good thing watermelon is seasonal. I did however add a whole jalapeno pepper and I mixed things up a bit and exchanged 1/2 cup of Pineapple juice for the Orange. And Mint for the Cilantro. I just submitted another version of this Gazpacho with the ingredients and changes I just described to the Allrecipes team hoping they will include the other version. The marriage of all the ingredients is an unexpected and exotic blend of flavors. This makes an excellent first course or surprising contribution to a summer pot luck. Deeelish!!!
This was fabulous! I made it for a large group today and they all loved it. I basically tripled the recipe but I used 2 English cukes (they were huge), about 4 cups of O.J., 2 jalapeno peppers, 1 each of yellow, red and orange bell peppers, 1 small red onion, and cilantro. The ingredients were the same but I adjusted the amounts a bit for the larger recipe. I also let it sit overnight and it was good advice. It mellowed a lot. The taste was wonderful and refreshing and it's now in my favorite recipes folder. Try this one. You really can't describe the flavor.
Great taste however Its definetely more watery than I would like. I tried it with less orange juice, cilantro, and try only processing half of the watermelon and dice the rest along with half of a cantaloupe
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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