Watermelon Gazpacho

It may be summer, but I’m always ready for a delicious bowl or cup of soup. The only difference between winter and summer soup recipes for me is, is it hot or cold, hearty or light. So, since it’s been in the high 80’s lately, I’m thinking light and cold. . . gazpacho! 

I wrote this recipe back in 2011 for a cooking class I was doing. I wanted an easy, elegant, light and delicious gazpacho, but I didn’t want anything traditional. Generally, gazpacho is made from juicy garden veggies like tomatoes, peppers, and cucumbers. I went to my fridge and pantry to see what wonderful ingredients I had, but none of the traditional items were there, but I did have this ripe and juicy watermelon! Hence, watermelon gazpacho was created in my kitchen.  

 Now, after you make this recipe, pour it in your serving container, please please PLEASE . . .  GARNISH it!!!! Everything tastes better when it looks better? We eat with our eyes first. You can use reserved watermelon and simply dice it up and place some pieces on top, or use micro greens from your local grower, or even a bit of feta cheese and an edible wildflower (please remove all bugs first! LOL). Just because it’s a bowl or cup of soup does not mean it doesn’t deserve to be beautifully garnished!


Chef Sherry



Watermelon Gazpacho


1 (4lb) piece Seedless Watermelon, rind discarded, and chunked, reserve ¼ c for garnish
1 ½ C Ice Cubes
¾ C (3oz) Whole Almonds with skins
3 Garlic Cloves, Coarsely Chopped
8 slices day-old White Bread, crusts removed and torn into pieces
2 tbsp. Red Wine Vinegar
2 tsp. Kosher Salt
Freshly Ground Black Pepper, to taste
¼ C Extra-Virgin Olive Oil


Puree watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.

Blend watermelon juice in blender with ice, almonds, and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.

Ladle soup into bowls and garnish with reserved diced watermelon, fresh edible flowers, or different fruits.

Serves 4-6 (makes about 6 cups)