Watermelon Gazpacho

Watermelon Gazpacho

Juicy sweet watermelon goes savory in this summery no-cooking-required soup. A slight spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity. Plenty of herbs and olive oil lend a fresh, grassy note, with cucumbers bolstering the melon backbone. And the basil lime sorbet is a fun and refreshing garnish - especially when served with a glass of your favorite Papapietro Perry Pinot Noir!

Watermelon Gazpacho

Ingredients and Directions


  • 5 c. watermelon peeled, seeded & chopped
  • 1 c. watermelon finely diced
  • 2 ½ c. tomatoes, seeded & chopped
  • 1 T. jalapeno pepper, seeded & chopped
  • ½ c. cranberry juice
  • 1 c. cucumber, peeled, seeded & diced
  • ½ c. celery, diced
  • ¼ c. red onion, diced
  • ¼ c. fresh parsley, minced
  • 1 T. lime juice
  • 2 T. sherry vinegar


Combine 5 c. watermelon, tomatoes, jalapeno and cranberry juice in a blender and puree until smooth. Add cucumber, celery, onion, parsley, diced tomatoes & diced watermelon to watermelon puree. Refrigerate for 2 hours or the day ahead.

Add vinegar and lime juice right before serving. Serve with Basil Lime Sorbet (see below).

**Basil Lime Sorbet**

  • 1 c. water
  • 1 c. sugar
  • ¾ c. fresh lime juice
  • 20 fresh basil leaves, minced

Combine the water and sugar in a saucepan. Cook over medium heat until the sugar is completely dissolved. Add lime juice and basil. Blend until smooth. Pour into a container and freeze – at least 2 hours.

Break into pieces and put into blender until smooth. Put in a container, cover and return to freeze until ready to serve.

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