New This Month

Watermelon Gazpacho


Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.

  • Yield: Makes 1 1/2 quarts

Photography: Sang An

Source: Martha Stewart Living, July 2002


  • 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.

Cook's Notes

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.

Reviews Add a comment

  • MS11447601
    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