Spicy Watermelon Gazpacho Soup

A Jerry James Stone Recipe


Red, Soup, Spicy


  • 6 cups Watermelon
  • 2 tomatoes
  • 1 cucumber
  • 1 serrano pepper, minced
  • 1 lime
  • ¼ cup cilantro, finely chopped
  • ¼ cup basil, finely chopped
  • 1 teaspoon sugar
  • Pinch salt
Jump to instructions
Prep Time 15 minutes
Total Time 15 minutes


  • Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. But this was all that Trader Joe's had. That's what I get for shopping there and not at my local co-op.
  • Cut the watermelon half into layers and then cube it.
  • Measure out six cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn't love watermelon? Yum!
  • Slice the bottom off each tomato.
  • Making "C" cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
  • Purée the tomatoes in the food processor.
  • Peel the cucumber and cut away the seeds with a knife, very carefully.
  • Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
  • In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
  • Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
  • Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
  • To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
  • Oh, I said almost. Finish with some fresh mint leaves.