Vegetarian Watermelon Gazpacho

  • Yield : 12 servings
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Nutritional Info

This information is per serving.

  • Calories

    91 calorie
  • Fat

    0.5 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    0 milligrams
  • Sodium

    166 milligrams
  • Carbohydrate

    22 grams
  • Fiber

    2.5 grams
  • Protein

    2 grams
  • Sugar

    17 grams


  • 6-lb. watermelon to yield about 12 cups chopped fruit
  • 1 cup cranberry juice
  • 2 cups peeled, seeded and small-diced cucumber
  • 2 Golden Delicious apples, or 2 cups, small-diced
  • 2 red bell peppers, or 1 1/2-cups, small-diced
  • 1 red onion, or 3/4-cup, small diced
  • leaves from 10-12 stems of fresh mint, or 1/2-cup, finely chopped
  • 10-12 stems of fresh parsley, or 1/2-cup, finely chopped
  • juice of 2 limes
  • 3 Tbs. sherry vinegar
  • 1 jalapeno pepper
  • 1 tsp. salt


Step 1

Roughly chop and deseed watermelon. You should have about 12 cups of chopped fruit. Reserve two cups. Puree 10 cups watermelon and cranberry juice in blender. Strain pureed mixture through a fine sieve into a large bowl or plastic container; discard pulp. 

Step 2

Peel, seed and small-dice cucumbers and apples, deseed and dice red bell peppers and peel and small-dice red onion. Pick and chop mint and parsley, set aside for garnish. Seed, de-vein and finely chop jalapeno pepper. Combine cucumbers, apples, celery, bell peppers, onion, herbs, limejuice, vinegar and jalapeno with the watermelon-cranberry liquid and stir to combine. Finely chop the reserved two cups watermelon and add to mixture. Salt to taste. 

Step 3

Cover and refrigerate until well chilled (an hour minimum). Garnish with the chopped mint and parsley and serve well chilled.

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