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Cooler Than Cool Watermelon Gazpacho

This is a delightfully beautiful and delicious summer soup. May be presented in bowls, mugs or even your favorite wine glass. The recipe is easily doubled."


1 3lb seedless watermelon, diced and divided (about 5 cups)
1 cucumber, peeled, seeded, diced (about 1 cup)
1 yellow bell pepper, seeded & diced (about 1 cup)
3 inner celery stalks, diced (about 1 cup)
1 small red onion, diced
3 Tablespoons fresh lime juice
2 Tablespoons red wine vinegar
1 tspn hot sauce
1/2 teaspoon salt (or more to taste)
Sour cream for garnish (optional)


Puree 4 cups of watermelon in blender or processor or use hand blender in large bowl.
Transfer to a large bowl and add remaining diced watermelon and the rest of the ingredients.
Stir to combine.
Cover and refrigerate until cold, at least an hour.
Serve in individual bowls, top with dollop of sour cream if desired.

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4 generous servings

Nutritional Information
Per Serving

no nutrition information available

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