Watermelon Gazpacho with Cucumber and Red Pepper

  • Yield: 6 servings

For an impressive presentation, hollow out a small watermelon and fill it with fruit gazpacho. Make some cinnamon-sugar croutons by tossing 1 cup plain bread cubes with 1 tablespoon brown sugar and 1 teaspoon cinnamon. Spread in a baking pan and bake in a 375F oven 10 to 12 minutes until golden brown. Sprinkle on top of soup as garnish.


8cups chopped watermelon (seedless or seeds removed)
1 cucumber, peeled, seeded and chopped
1 red bell pepper, cored, seeded and chopped
2cups apple, white grape, pomegranate or watermelon juice*
Juice of 1 lemon
2tablespoons chopped mint leaves
1/2cup red or white wine (merlot, chardonnay, fume blanc, zinfandel or gewurtzraminer)


  1. Combine all ingredients including wine in a large nonreactive mixing bowl with a spoon. For a thicker version, place 2 cups of mixture in a blender or food processor fitted with the metal blade; puree 20 seconds until smooth. Fold puree back into bowl and combine well. Refrigerate at least 1 hour to blend flavors. Soup can be made the day before serving and stored covered in refrigerator.

Nutritional Info *per serving

  • Calories 129
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 8mg
  • Carbohydrate 27g
  • Fiber 2g
  • Protein 2g