Watermelon gazpacho


  • Prep Time30 mins
  • Total Time30 mins
  • Makes4 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 5g, Fat 10g, Fibre 3g, Sodium 118mg.

This article was originally published on Jul 07, 2012

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