Summer Watermelon Gazpacho


4 cups cubed seeded watermelon

2 roma (plum) tomatoes, seeded and chopped

1 red bell pepper, chopped

½ English (seedless) cucumber – peeled, seeded, and cubed

2 tablespoons minced shallot

2 tablespoons fresh lime juice 

1 tablespoon apple cider vinegar

1 ½ teaspoons salt, or to taste

¼ teaspoon freshly ground black pepper

2 tablespoons crumbled feta cheese

2 tablespoons minced fresh cilantro


Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.

Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.

Cook’s Tip:

To seed tomatoes, cut in half horizontally and gently squeeze to release seeds and excess liquid.

What do you think?

Written by R.Central

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