Watermelon Gazpacho Recipe

Name: Watermelon Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomato; 1/2 serrano chile; 2 cups cubed seedless watermelon; 1 teaspoon red wine vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons minced red onion; 1/2 English cucumber, seeded and chopped; 2 tablespoons minced fresh dill, plus more for topping; Kosher salt and freshly ground pepper; 1/4 cup crumbled feta cheese

Servings: persons

1 large tomato
1/2 serrano chile
2 cups cubed seedless watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 English cucumber, seeded and chopped
2 tablespoons minced fresh dill, plus more for topping
Kosher salt and freshly ground pepper
1/4 cup crumbled feta cheese

1
Puree the tomato, chile and 1 cup watermelon in a blender.
2
Add the vinegar and olive oil and pulse.
3
Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth.
4
Chill at least 30 minutes.
5
Loosen with a few tablespoons water, if needed.
6
Pour the gazpacho into chilled cups or bowls; top with dill, the feta and the remaining watermelon.
7
Photograph by David Malosh

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large tomato, 1/2 serrano chile, 2 cups cubed seedless watermelon, 1 teaspoon red wine vinegar, and more.

Yes, Watermelon Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watermelon Gazpacho

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