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 erosenthal

This is the best soup I've ever had. So subtle, so amazing. Skipped the jalepenos and added mayo instead of sour cream because that's what I had on hand and put in my tomato gazpacho.

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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