Watermelon Gazpacho

I stopped at Filasky’s Produce again to pick up corn and fruit and they had their yellow seedless watermelons ready – yum!

My friend Kelly O’Neill had sent me her watermelon gazpacho recipe earlier in the summer and it was delicious, so I decided I had to make it with the yellow watermelon.  For color contrast, I used a green pepper instead of the yellow bell, but I would suggest sticking with a yellow or orange pepper, they are a bit sweeter.

This gazpacho is wonderfully refreshing, with just the right mix of sweet and bite.  Great for the hot days of August.

Watermelon Gazpacho

2 cups 1/4-inch-diced watermelon (I used a yellow seedless from Filasky’s)

2 cups orange juice

2 tablespoons extra-virgin olive oil

1 seedless cucumber, cut into 1/4-inch dice (from the garden)

1 small yellow bell pepper, seeded and cut into 1/4-inch dice (I used a  green pepper from Farmer Kim)

1 small onion, cut into 1/4-inch dice

2 medium garlic cloves, minced

1 small jalapeno pepper, seeded and minced (from the garden)

3 tablespoons fresh lime juice

Salt and freshly ground black pepper

Combine all the ingredients in a large bowl.

Refrigerate for at least half an hour before serving. Enjoy!

6-8 servings


4 Comments Add yours

  1. Really? I love Gazpacho but wonder about the watermelon base. Does it taste like watermelon or do the other flavors mask the flavor?


    1. It tastes like watermelon with the zing of the other gazpacho ingredients. Different from tomato gazpacho. I was really hesitant to try it, but I am hooked! This last batch I was eating with all my meals, including breakfast!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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