Watermelon Gazpacho

by Mimi & Vera LevinTastemakers in Residence

Summer is here bringing the sun and heat, and sometimes it is simply too hot to want something warm to eat. Combat those hot summer days with these unique and refreshing gazpacho recipes. 


This is another unique take on gazpacho, and the recipe that we have used by Julia Garreaud is delicious. Give it a whirl and taste for yourself!

6 cups cubed seeded watermelon
2 English cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 Tbsp olive oil
3 Tbsp chopped fresh mint
2 Tbsp minced fresh ginger
3 Tbsp honey
½ cup pineapple juice
20 small mint leaves


  1. Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch.
  2. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour.
  3. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.