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Watermelon and Tomato Gazpacho

Super easy - just blend, chill and serve. You'll be craving this refreshing soup on hot summer days.

Watermelon GazpachoIngredients:
  • 1 lb seedless red watermelon
  • 1 large garden fresh red tomato
  • 2 T white balsamic vinegar
  • 1 cup cucumber – peeled
  • 1 jalapeño – seeded and chopped
  • 2 T olive oil
  • 2 T lime juice
  • Salt to taste
Toppings for serving:
  • 3-5 mint leaves – chiffonade
  • Cucumber – diced small
  • Feta cheese – crumbled

Place all ingredients, excluding toppings, in blender and blend until smooth. Taste and adjust lime juice and salt if necessary. Chill for at least one hour before serving. To serve, pour into small shot glasses and sprinkle with mint, cucumber and feta.  Serves 6-8.

Serve with:

Kunde Family Winery Summer’s Blush Rosé

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