Watermelon Gazpacho

Food Photography, Recipes

Refreshing and easy to make!

Watermelon Gazpacho


  • 1 pound tomato (I used one large Brandywine.)
  • 1 ½ pounds seeded and cubed watermelon 
  • handful of mint leaves
  • 1 peeled, seeded and diced cucumber
  • 1-2 jalapeno peppers, seeded and diced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Crumbled feta (If desired. We added to individual servings.)


  1. Combine chopped tomatoes and seeded and cubed watermelon with diced cucumber, diced jalapeno peppers, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.
  2. Garnish: Crumbled feta and chopped mint.

Based on a recipe from Mark Bittman.

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