Go Back

Watermelon Gazpacho | No Thanks to Cake

This recipe is a summer staple in my house. Prepare to be addicted to this refreshing, cool summer soup!


  • 8 cups seedless watermelon, diced
  • 1 medium cucumber, peeled, seeded, and finely diced
  • ½ red bell pepper, seeded and finely diced
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh flat-leaf Italian parsley, chopped
  • 2 Tbsp. shallots, minced
  • 2 cloves garlic, minced
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. fresh lime juice
  • ¾ tsp. salt
  • black pepper, to taste
  • 1 jalapeno pepper, seeded


  • Chop all of your ingredients and place them in a large bowl.  Note:  This will take some time. I imagine you’ll spend about 45 minutes chopping.  You could probably take a shortcut by putting half of the recipe straight into the food processor, but we hand-chopped everything.  Because the little Guys were eating it, I didn’t even go there this time.
  • Place about ½ of the chopped mixture into a food processor or blender and puree until smooth.
  • Return the puree to the bowl with the diced mixture and stir.
  • Chill for at least 1 hour, to allow the flavors to combine before serving.  Note:  Alecia garnished the soup with fresh basil leaves, which I thought looked fantastic.