Watermelon and Cucumber Gazpacho

READY IN: 1hr 30mins
Recipe by Nana Lee

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Top Review by Missy Wombat

I picked this recipe for the Vegetarian/Vegan Forum's 2+5 Challenge and it did not disappoint. I definitely recommend using organic or homegrown vegetables with this as this gazpacho deserves produce that tantalises the senses if it is going to reach its full potential. The under-fives in this house weren't interested in this soup but that left more for the adults in the house who were pleased to have their share. Its also a very pretty looking soup if you use the different capsicums and excellent if you want something for a dinner party.

Ingredients Nutrition


  1. Puree 4 cups watermelon in blender until smooth.
  2. Transfer puree to large bowl.
  3. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  4. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  5. Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  6. Makes 4 servings.
  7. Bon Appétit.
  8. August 2005.

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