Watermelon Gazpacho

Watermelon Gazpacho

Watermelon Gazpacho

It’s too hot to cook! We’re going through a little bit of a heat wave here in Southern Ontario, it’s scorching, humid and muggy, not the ideal weather for cooking at all. To beat the heat I offer up watermelon gazpacho, which takes the classic cold soup to another level – it’s sweet, tangy and oh so refreshing, and the best part? No cooking required!

Serves 4

Watermelon Gazpacho


1 ½ cups Watermelon, pureed in a food processor and strained
3 cups of finely diced seedless watermelon
1 ½ cup pureed tomato (I used canned San Marzano tomatoes)
1 cup of finely diced cucumber, seeds removed
1 cup of finely diced tomato, seeds removed, and sprinkled with 1 teaspoon of salt
½ cup of finely diced red onion
½ cup of finely diced sweet red pepper
1 tablespoon of red wine vinegar
1 Jalapeño, finely diced (optional)
1-2 tablespoons of freshly squeezed lemon juice
1 teaspoon of honey
Salt and pepper to taste
Cilantro oil for garnish (optional) recipe follows

Optional garnishes:
Fresh cilantro
Fresh Dill
Fresh mint
Fresh basil
Sliced jalapeño
¼ ounce chilled vodka
Squeeze of lime

Close up of fresh mint and basil

In a large bowl or stockpot combine all ingredients and stir

Let chill in the refrigerator for at least two hours up to overnight

If chilling overnight, add the jalapeño one hour before serving

Ladle into serving bowls and garnish with desired herbs

Close up of Watermelon Gazpacho


Cilantro oil

½ cup of fresh cilantro, stems included
1 cup light extra virgin olive oil

In a small saucepan, combine all ingredients and bring to a low simmer

Remove from heat and allow to cool completely

Remove cilantro from oil

Pour oil into an airtight container and store in the refrigerator

Watermelon Gazpacho with grilled haloumi and shrimp


Wondering what to serve with this sweet and tangy cold soup? I paired it with grilled flatbrad, shrimp in a garlic lime butter and grilled Guernsey Girl cheese. Yum!