Watermelon Gazpacho

Made of seasonal fruits and vegetables, this satisfying cold soup has high-water content, soluble fiber, and vitamin C.


  • 3 Cups Seedless Watermelon, Cut into chunks
  • 3 Tomatoes, Seeded and diced
  • 1 Cucumber, Seeded and diced
  • 1 Red Onion, Diced
  • 1 Red Bell Pepper, Chopped
  • 1 Clove Garlic
  • 1/2 Cup Mint Leaves
  • 1-2 Jalapeños (add more for spice)
  • Salt and Pepper (as per taste)


Prep: 10 minutes
Cooking: 20 minutes

  1. Cut watermelon and chop into pieces.
  2. In a blender, add together the watermelon, diced cucumbers, tomatoes, bell peppers, onion, jalapeño, diced red onions and blend.
  3. Add in the salt and mint leaves. Purée the soup till it’s smooth.
  4. Taste and adjust seasonings.
  5. Refrigerate the watermelon gazpacho for 2 to 4 hours.
  6. Garnish with chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves. Serve cold.


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