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Watermelon Gazpacho

Watermelons range in weight from fifteen to thirty-five pounds, depending on the variety; three pounds will produce about six cups of chopped fruit. Discard the seeds before using.

  • Yield: Makes 1 1/2 quarts
Watermelon Gazpacho

Photography: Sang An

Source: Martha Stewart Living, July


  • 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
  • 1/2 cup cranberry juice
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced celery (about 2 stalks)
  • 3/4 cup diced red bell pepper (about 1 pepper)
  • 1/4 cup diced red onion
  • 1/4 cup fresh mint leaves, minced
  • 1/4 cup fresh parsley, minced
  • Juice of 1 lime (about 3 tablespoons)
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon jalapeno pepper, minced


  1. Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.

  2. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Reviews (3)

  • angelmoon1302 20 Jul, 2011

    Keep the pulp and make it even healthier and enriching cleanser.

  • livinginfrance 23 Aug, 2010

    The introduction says " Try this summery twist on a classic Italian soup." Italian??? I don't think so! Having said that, it does look appealing and will try it :-D

  • westhebest 13 May, 2010

    I don't think straining out 2 cups of watermellon pulp is a good idea. I believe that is the FIBER in the watermellon. It certainly seems like a waste to me

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