Farmer’s Market Week: Watermelon Gazpacho

C – Don’t rush this recipe.

It gets better as it ages for a couple of days. The first day, it tasted Ok. It was a bit too sweet and the ingredients didn’t blend well. The second day was a lot better. It was like night and day.

Wow. Everything blended well together. I couldn’t stop eating it. Not too spicy.

The third day it got spicy. If you really like it a bit spicy, wait three days.

I couldn’t wait. So, I ate a bowl every day this week. It’s so refreshing and delicious. I couldn’t believe I was getting full from just watermelon gazpacho.

I loved how the vegetables were still crispy, even after soaking in the soup for days. They felt so fresh. It felt like I was eating a bowl of Summer.

I really recommend making this on a hot summer’s day. It will be really refreshing.

Farmer’s Market Week: Watermelon Gazpacho
Recipe type: Mains
Prep time: 10 mins
Cook time: 24 hours
Total time: 24 hours 10 mins
Serves: 8
  • 4 cups roughly chopped seedless watermelon, plus 6 cups diced
  • 2 cups tomatoes, diced
  • 1 cup cucumber, peeled and diced
  • ½ cup red bell pepper, diced
  • 3 Tbsp basil, finely chopped
  • 3 Tbsp lime juice
  • 3 Tbsp fresh mint, chopped
  • 2 Tbsp red onion, diced
  • 2 tsp, ginger, minced
  • 1 tsp, grated lime zest
  • ½ tsp, green serrano chile, minced
  • Lime wedges for garnish
  • Salt and pepper to taste
  1. Puree 4 cups of watermelon in a blender until liquified.
  2. Pour into serving bowl. Stir in the 6 cups diced watermelon and all the remaining ingredients. Mix well.
  3. Cover and chill soup for at least 3 hours. Preferably overnight to allow flavors to fuse and vibrant red color develop.
  4. Serve chilled.
  5. Enjoy!


Just leave it in the refrigerator for a few days and have some when you feel like it.

It lasts up to a week in the refrigerator. Enjoy!

Adapted from: Vegetarian Times Magazine, June 2014

2 thoughts on “Farmer’s Market Week: Watermelon Gazpacho

Comments are closed.