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Watermelon Gazpacho

A twist on the classic, Chef Bibby Gignilliat's version uses the sweet, juicy flavors of watermelon for a splash of summer.


  • 1 red bell pepper, stemmed, seeded, diced
  • 1 ear of corn
  • 1 pound (455 g) seedless watermelon, cubed
  • 2½ pound (1.1 kg) red heirloom tomatoes, diced
  • 1 pound (455 g) english cucumber, peeled, quartered
  • 1 chipotle in adobo sauce, seeded, diced
  • 2 teaspoons chipotle in adobo sauce, seeded, diced
  • 2 green onions, diced
  • 1 garlic clove, peeled
  • 3 Tablespoons lime juice
  • ⅓ cup (5 g) fresh cilantro leaves, chopped
  • 2 Tablespoons olive oil
  • 2½ teaspoon Kosher salt


  1. Roast the red bell pepper over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over flame, turning frequently until the corn is charred.
  2. Roughly chop the roasted red pepper and cut the corn off the cob. Combine in a large-size bowl with the watermelon, tomatoes, and cucumber.
  3. Add the chipotle, adobo sauce, scallions, garlic, lime juice, cilantro, olive oil, kosher salt and lightly mix.
  4. Transfer the mixture in batches to the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend or 30 seconds.
  8. Transfer to a pitcher and thoroughly chill before serving.


This recipe can be reduced by half and made in smaller containers

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