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Watermelon Gazpacho

Updated: 5 days ago

2 heaping cups of seedless watermelon cut into chunks 

3 red ripe Roma tomatoes – peeled and seeded

½ jalapeno green chile – seeded

1 Persian cucumber – peeled and seeded

2 T. diced red onion

Kosher salt and fresh ground black pepper

1-2 t. Sherry or red wine vinegar

1/4 c. good fruity olive oil


watermelon cubes


grape tomatoes – halved

micro greens

nasturtium whorls

edible flower petals

celery leaves

good fruity olive oil

Place watermelon, tomatoes, chile, cucumber, and onion in a food processor and blend until smooth. Add salt and pepper, and adjust to taste. Add vinegar, then stream in olive oil while the processor is running. Chill well 3-4 hours or overnight. Serve in small bowls, mason jars or glasses. Garnish and serve. Enjoy! 

Watermelon Gazpacho
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