Fruit and Vegetable Gazpacho

Fruit and Vegetable Gazpacho

Watermelon in soup? You bet! This chilled gazpacho is perfect for


  • 3 Tomatoes, peeled and diced
  • 1 English Cucumber, peeled, seeded and diced
  • 1 Medium Green Bell Pepper, diced
  • 1/2 Medium Red Onion, diced
  • 2 Cups Watermelon, seedless, 1/4″ cubes
  • 1 Cup Tomato Juice, or 8 ounces tomato juice
  • 1/2 Cup Olive Oil
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 3 Cloves Garlic, minced
  • 1 Teaspoon Hot Pepper Sauce, or more depending on preference
  • 1/4 Cup Sherry Wine Vinegar
  • Sour Cream, for garnish
  • Fresh Chives, for garnish


1. Dice all the fruits and vegetables in uniformly small 1. pieces, placing in a large bowl.

2. In a separate small bowl, combine the tomato juice cocktail, oil, salt, pepper, vinegar and garlic and whisk to blend. Add 1 teaspoon of hot sauce adjusting to desired heat level, and mix. The soup will taste hotter the longer it sits in the refrigerator.

3. Pour liquid over the fruit and vegetables, and mix well.

4. Before chilling, remove 3 cups of soup from the bowl and place in large bowl of a foo processor. Pulse until chunky but not completely puréed.

5. Combine soup from the food processor with the rest of the gazpacho in the bowl and chill overnight or a minimum of 6 hours, allowing flavors to blend. Add additional salt and pepper to taste. Serve garnished with sour cream and chives.


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