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Cucumber and Watermelon Gazpacho


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  • 6 cups (1.5 L) cubed, seeded watermelon
  • 2 cucumbers, chopped
  • 2 red bell peppers (capsicums), cored, seeded, and chopped
  • 1/2 small onion, chopped
  • 1 jalapeño pepper, chopped
  • 1/4 cup (60 ml) lemon juice
  • 2 Tbs (30 ml) olive oil
  • Salt and freshly ground pepper to taste
  • Chopped fresh basil or mint leaves for garnish


Servings 6


Step 1

Reserve some of the cubed watermelon for garnish. Puree the remaining watermelon and other ingredients in an electric blender or food processor - the vegetables should be finely chopped but still retain some texture. Refrigerate for at least 2 hours before serving chilled. Serve garnished with reserved watermelon pieces and chopped herbs. Serves 6 to 8.

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