Watermelon Gazpacho

Gazpacho is a cold soup made of raw, blended vegetables and is particularly refreshing and cool during the hot summers days and nights. I stumbled upon this recipe on Love & Lemons and was so intrigued by the ingredients that I had to try it. The difference with this gazpacho recipe is that the main ingredient is watermelon, not just vegetables. It adds just a hint of sweetness to an otherwise savory dish and the combination is a homerun. This recipe can be doubled for a larger group and saves for 4-5 days in the refrigerator. Serve it after it’s been able to chill for at least 3-4 hours so it’s really cold and the flavors have had time to combine. If I’m not making this for a specific occasion I like to make it early in the week and grab a small bowl here and there with a salad for lunch, a quick afternoon snack or even as a dinner side. Bottom line, this is a great choice any time during the hot months!
Xx, Heather


4 Cups cubed seedless watermelon

1 English cucumber, diced

3 medium tomatoes, diced

1 small red bell pepper, diced

1/3 cup green onions, diced

1 garlic clove

Basil, small handful

3-4 tablespoons red wine vinegar

3 tablespoons olive oil

1-2 teaspoons sea salt

1/2 teaspoons freshly ground black pepper

1/2 jalapeño pepper

Micro greens, for garnish

Avocado, diced


1.Set aside half of the chopped cucumbers, tomatoes, red pepper and green onion.

2. Place other half of cucumbers, tomotoes, red pepper and green onions in a blender. Add watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper. Blend until smooth. Taste and add additional seasoning if desired.

3. Pour into a large bowl and add the reserved diced cucumbers, tomatoes, red pepper and green onions. Stir and chill for at least 3-4 hours or overnight in the refrigerator.

4. Serve with a drizzle of olive oil and top with diced avocado and micro greens.