Total Time
1hr 30mins
Prep 1 hr 30 mins
Cook 0 mins

Just posted for something different. I would have to leave the capsicum out. Prep includes chilling time

Ingredients Nutrition

Directions

  1. Whiz 4 cups watermelon in a blender or food processor until smooth and transfer to a large bowl.
  2. Combine the 1 cup cubed watermelon, cucumber, red and yellow capsicums, celery and onion in a bowl. Set aside ½ cup of this mixture for garnishing. Stir the remainder into the pureed watermelon, together with the mint, lime juice and vinegar. Season with salt and pepper to taste.
  3. Refrigerate for at least 1 hour, or until cold.
  4. Serve the gazpacho in bowls or glasses, with the reserved chopped mixture spooned over the top.

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