watermelon gazpacho

watermelon gazpacho
  • 2 cups 1/4-inch-diced watermelon
  • 2 cups orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 2 medium garlic cloves, minced
  • 1 small jalapeno pepper, seeded and minced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh parsley, basil or cilantro
  • Salt and freshly ground black pepper


  1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

06/24/2019
watermelon gazpacho, recipe PT15M PT1H 5 455 calories

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