Recipe courtesy of Haylie Duff

Haylie's Watermelon Gazpacho

Recipe courtesy of Haylie Duff
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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Yield: 4 servings
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6 cups cubed seedless watermelon, plus more for topping

4 large heirloom tomatoes, chopped, plus more for topping 

2 cloves garlic, minced 

1 white onion, finely chopped (about 1 cup) 

1 scallion, chopped 

2 cucumbers, chopped, plus more for topping 

Juice of 2 limes 

2 cups fresh cilantro, chopped 

1 jalapeno pepper, seeded

Sea salt and freshly ground pepper 

Sea salt and freshly ground pepper

Crumbled goat cheese, for topping


  1. Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeno and 2 teaspoons each salt and pepper in a blender. Pulse a few times, but don't overblend (I like my gazpacho chunky!).
  2. Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, tomatoes and cucumber, and goat cheese. Season with pepper.

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