Watermelon gazpacho

This article has not been rated yet.


30 min


4 Servings

Watermelon gazpacho

Jodi Pudge


  • 6 cups roughly chopped seedless watermelon , (about 1/4 of a medium watermelon)
  • 3 cups roughly chopped tomatoes
  • 1/2 cup chopped shallots
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 4 tbsp chopped cilantro , divided
  • 1/4 cup crumbled feta
  • salt , to taste
  • black pepper , to taste


  • In a small bowl, reserve ½ cup watermelon. Place remaining watermelon, tomatoes, shallots, oil, vinegar and 2 tbsp of cilantro in a food processor or blender (you might need to do it in 2 batches depending on how big your machine is). Purée until very smooth.
  • With a large bowl underneath, pour the mixture through a mesh strainer, using a ladle to stir and push through as much of the liquid as possible. Discard the pulp left in the strainer. Add salt and pepper to taste.
  • Add 2 tbsp of cilantro to the bowl of reserved watermelon; mix together. Pour soup into bowls and garnish with the watermelon-cilantro mixture and a pinch of crumbled feta and serve.

Nutrition (per serving)

  • Calories
  • 200,
  • Protein
  • 5 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 118 mg.