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Watermelon and Tomato Gazpacho

Serves 4-6

Chilled summer soup of fruits and veggies is perfect for a hot summer evening’s meal. Try serving with grilled shrimp for dipping.




  • 2 cups seedless watermelon
  • 2 pounds peeled ripe tomatoes or 1 can San Marzano tomatoes (32 ounces)
  • 1/2 English (seedless) cucumber, peeled and coarsely chopped
  • 1/2 medium red onion, coarsely chopped
  • 1 small red bell pepper, seeded and coarsely chopped
  • 1 Fresno chili pepper, chopped
  • 1 tablespoon hot sauce, to taste
  • Juice of 1 lime
  • 2 tablespoons aged balsamic vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1/4 cup flat leaf parsley
  • Salt and pepper



    1. Combine all the ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.
    2. To turn into a summer meal, serve with grilled shrimp for dipping.

    Note: if the gazpacho is too thin, add one piece of torn up stale white bread to thicken it up.