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Watermelon Gazpacho Recipe

Watermelon Gazpacho

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Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 4 -5 cups
Calories: 78kcal
Author: "Recipe for Radiance" by Alexis Wolfer


  • 3 vine tomatoes chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 cups watermelon seeded
  • 1 clove garlic
  • 2 tablespoons fresh lime juice
  • 1/4 cup roasted almonds
  • 1/2 tablespoons sweet smoked paprika
  • 1 medium cucumber peeled and divided
  • Salt to taste
  • Cayenne pepper optional
  • 2 tablespoons diced sweet onion


  • On medium heat, saute tomatoes in the oil until fork tender.
  • Transfer to your blender jar.
  • Add watermelon, garlic, lime juice, almonds, paprika and half of the cucumber.
  • For Blendtec: Press the SMOOTHIE button.
  • For Vitamix: Start on VARIABLE speed #1. Turn the machine on and slowly increase speed to VARIABLE speed #10/HIGH and blend for 30 seconds.
  • Add salt to taste and cayenne pepper, if desired.
  • Refrigerate until chilled and ready to serve.
  • Stir in the diced onion.
  • Thinly slice the remaining cucumber and top soup with slices.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


Serving: 1g | Calories: 78kcal | Carbohydrates: 12g | Protein: 1.9g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.6g | Trans Fat: 2.1g | Sodium: 620mg | Fiber: 2.2g | Sugar: 4g