Angie Martinez’s Watermelon Gazpacho

Yield: 4 servings
Calories: 96
Rating:  This recipe has not been rated

A traditional gazpacho is made with bread, which adds unnecessary carbs to the dish. In this sweet, sour and herbaceous version, we've added watermelon, which keeps you hydrated in the summer heat and packs vitamins like A and C into the dish.


  • 2 cups roughly chopped watermelon
  • 2 cups roughly chopped ripe tomato
  • 1/4 cup roughly chopped cucumber
  • 1/4 cup roughly chopped red onion
  • 1/4 cup roughly chopped green bell pepper
  • 1 Thai chile
  • 1/4 cup red wine vinegar
  • 1 tsp kosher salt, plus more to taste
  • 1/4 cup sugar
  • 2 basil leaves, torn


Chill the blender container for at least 30 mintues.


Combine the watermelon, tomato, cucumber, onion, bell pepper, chile, vinegar, salt and sugar in the blender and blend to a coarse texture. Taste for seasoning, adding more salt if necessary. Chill for at least 1 hour.

To serve, pour into chilled bowls and garnish with the basil.

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