Watermelon Gazpacho

Recipe courtesy of the Learning Kitchen at UW Health at The American Center

 Watermelon Gazpacho



  • 5 cups watermelon, cubed
  • ½ red bell pepper, roughly chopped
  • ½ cup tomatoes, roughly chopped
  • ½ cup cucumber, roughly chopped
  • ¼ cup red onion, roughly chopped
  • ¼ cup cilantro leaves, divided
  • ¼ cup fresh mint leaves, divided
  • ½ jalapeno, cored and seeded
  • 1 clove garlic, peeled
  • Zest and juice of 1 large lime
  • ¼ tsp. cumin
  • Dash freshly ground black pepper and coarse salt



Reserve a few tablespoons of cilantro and mint for garnish. Combine all ingredients in a blender and puree until smooth. Taste and adjust seasoning, if necessary. Serve gazpacho in bowls and top with cilantro and mint leaves.


Nutrition Facts