Watermelon Gazpacho

Spanish-style gazpacho, prepared with raw tomatoes, cucumber, garlic, and bell peppers, is sometimes called a liquid salad. This version contains watermelon as the base and makes a lighter, sweeter soup. Since cucumber and watermelon both contain more than 90% water, the ingredients in this watermelon gazpacho help you rehydrate in a more delicious way than plain H20. The breadcrumbs provide complex carbohydrates, while the feta and almonds add protein.

Serves 4


  • 1 clove garlic
  • ¼ cup slivered almonds, toasted
  • ¾ cup fresh, light breadcrumbs, toasted
  • 4½ cups watermelon, roughly chopped
  • ¾ cup cucumber, roughly chopped
  • 2 tbsp chopped fresh chives
  • 2 tbsp red wine vinegar
  • ¼ tsp hot sauce
  • 1 tsp salt
  • 1½ tsp jalapeño pepper, finely chopped
  • 2 tbsp fresh mint, chopped
  • ½ cup crumbled feta


  1. Put garlic and almonds in the bowl of a food processor fitted with the metal blade. Process until finely chopped, around 30 seconds.
  2. Add breadcrumbs and process just to combine. Add 4 cups watermelon, ½ cup cucumber and chives. Process until you get a smooth mixture.
  3. Transfer into a bowl. Add vinegar, hot sauce, salt, jalapeño and mint, and stir to combine.
  4. Finely dice the remaining ½ cup watermelon and ¼ cup cucumber; mix into the soup.
  5. Cover the bowl and chill in the fridge for at least 2 hours or overnight.
  6. To serve, top each serving with 2 tablespoons feta.

VARIATION: For a gluten-free option, swap out the breadcrumbs and instead use crushed rice crackers.

GARNISHES: Mint sprig or more chopped chives.

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Written by Camille Bennett

Camille Bennett is our nutrition expert interested in fitness diet and doesn’t run out of delicious ideas for healthy and nutritional meals.


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