Watermelon Gazpacho Recipe

I’m excited to be a doing a guest post, with a Watermelon Gazpacho recipe. I have a lot of food sensitivities so I’m always creating new and delicious recipes in my kitchen using whole food ingredients. I am currently training to become a Certified Holistic Practitioner and I like to apply what I’m learning in class to my recipes and give you a little info on why the ingredients are beneficial to your health.

Before I had the luxury of air conditioning I tried to use my oven as little as possible during the stifling Toronto summers, and even with AC I try to avoid using the oven on hot days. This has led me to experiment with a lot of fresh raw meals like this one. Watermelon Gazpacho is a deliciously refreshing appetizer or light dinner perfect for those sizzling summer nights. This meal is so quick and easy to make, all you need to do is grab your ingredients and blend them together – no cooking required!

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Thirst quenching watermelon is packed with powerful antioxidants like Vitamin C, which boots your immune system, and Vitamin A, which is good for your eyes. Antioxidants neutralize free radicals in your body, preventing them from causing inflammation, cholesterol build up in your arteries and cancer. Juicy watermelon is also high in B vitamins, such as B6 and B1, which boost energy levels.


Do you know how to choose a watermelon? You want to look for one that is heavy for its size and has a nice and smooth rind. You also want to look for a section this is more yellow in color than the rest of the watermelon. This section is the part of the watermelon that was sitting on the ground while it grew, and if it is not present then the watermelon was picked too early and it won’t be a juicy and delicious.

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Start off by blending the jalapeno pepper, 1/8 of a red onion and a small handful of mint. I like to use ½ to 1 jalapeno pepper depending on the size but if you like it hot go ahead and add more.

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Then throw in the tomato, 1 cup of watermelon, half a cucumber and blend away.

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Finally add the juice of a quarter lime, olive oil, salt and pepper and pulse until mixed.

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I like to place the gazpacho in the fridge in a sealed container and chill for 10min before serving so it’s nice a cold. Top each dish with 1cm watermelon cubes and feta cheese cut into cubes or crumbled. Garnish with a sprig of mint and enjoy of a hot steamy night.

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Prep time: 10min

Inactive prep time: 10min

Serving size: 4 appetizers or a meal for 2


 1 jalapeño pepper (2 heaping Tbsp), seeded and roughly diced

 1/8 red onion (1/2 cup), roughly diced

 3 Tbsp mint (20 leaves)

 1 large tomato, roughly chopped

 2 cups watermelon

 ½ seedless cucumber, roughly chopped

 2 tsp lime juice ( ¼ lime)

 ¼ cup olive oil

 Salt and pepper to taste

 ¼ cup crumbled feta


1. In a food processor mince jalapeno pepper, red onion and mint.

2. Add tomato, 1 cup watermelon cut into rough cubes, cucumber and puree until smooth.

3. Add lime juice, olive oil, salt and pepper and pulse until mixed.

4. Place in the fridge covered and chill for 10min.

5. Meanwhile, dice remaining watermelon into 1cm cubes. Pour the gazpacho into individual bowls and garnish with cubed watermelon,crumbled or cubed feta and a sprig of mint.