Vegetarian Watermelon Gazpacho

  • Yield: 12 servings


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


  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. 
  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. 
  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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2 Reviews


People really liked it... made the recipe quite close to the ingredient list other than I used a different type of apple. Also, played a little bit w/ the balance of acid/heat/sweet at the end but was really tasty. With not leaving the pulp of the jalapeno in the soup wasn't too spicy just had a nice hint of warmth in the finish. Very tasty and great for summer! (oh.. also mixed mint and parsley... and topped the gazpacho w/ a few mint leaves

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