Watermelon gazpacho

Prep 10 min
Total 10 min
Plus chilling time
Makes 4 cups (1 L)

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4 cups
chopped seedless watermelon
green bell pepper
1/2 tsp
each salt and pepper
156-mL can
vegetable cocktail juice
1 cup
finely chopped fresh watermelon
2 tbsp
chopped chives


  • Coarsely chop watermelon. It should measure about 4 cups (1 L). Place in a food processor. Slice green onion and celery. Chop green pepper. Add to processor with salt, pepper and juice. Pulse just until small chunks remain.
  • Pour into a large bowl or plastic container. Refrigerate at least 3 hours before serving. Ladle into bowls or glasses. Add a spoonful of finely chopped watermelon to each. Sprinkle with chives. Soup tastes best same day it’s made, but will keep well, refrigerated, at least 8 hours.

It takes just minutes to whirl up this refreshing twist on gazpacho. We’ve added chunks of sweet summery watermelon to the traditional tomato base that we instantly created using vegetable cocktail juice – our secret ingredient.

Packed To Go

Pour soup into a Thermos or canning jars, then add tight-fitting lids. Store melon garnish in a small plastic bag. Wrap chives in a damp paper towel, then overwrap with plastic.


Calories 80, Protein 1.8 g, Carbohydrates 18 g, Fat 1 g, Fibre 1.5 g, Sodium 408 mg.
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