Summer Watermelon Gazpacho

This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!


– 4 cups cubed seeded watermelon – 2 roma (plum) tomatoes, seeded and chopped – 1 red bell pepper, chopped – ½ English (seedless) cucumber - peeled, seeded, and cubed – 2 tablespoons minced shallot

– 2 tablespoons fresh lime juice – 1 tablespoon apple cider vinegar – 1 ½ teaspoons salt, or to taste – ¼ teaspoon freshly ground black pepper – 2 tablespoons crumbled feta cheese – 2 tablespoons minced fresh cilantro


Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender.  

Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill. 

Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.

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