Watermelon Gazpacho
A twist on the classic, chef Seamus Mullen's version uses the sweet, juicy flavors of watermelon for a splash of summer.
Ingredients
- 250 g (2 ) large red bell pepper
- 1 ear of corn
- 454 g (1 pound) seedless watermelon, chopped
- 900 g (2 pounds) red heirloom tomatoes
- 454 g (1 pound) english cucumber
- 1 chipotle in adobo sauce, seeded
- 2 scallion
- 1 garlic clove, peeled
- 1 lime, peeled
- 5 g (⅓ cup) fresh coriander leaves
- 30 ml (2 Tablespoons) extra virgin olive oil
- 2½ teaspoon Maldon salt, optional
Directions
- 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.
- Roughly chop the roasted red pepper and cut the corn off the cob. Combine in a large-size bowl with watermelon, tomatoes, and cucumber.
- Add chipotle, adobo sauce, scallions, garlic, lime, cilantro, olive oil, and kosher salt and lightly mix.
- Place a third of the mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 10 seconds.
- Transfer to a pitcher and repeat with remaining ingredients. Thoroughly chill before serving.
Nutrition Information
| Serving Size | 484 g (1 serving) |
| Amount Per Servings | |
| Calories | 170 |
| Total Fat | 7 g |
| Sodium | 990 mg |
| Total Carbohydrate | 27 g |
| Dietary Fiber | 6 g |
| Sugars | 16 g |
| Protein | 5 g |
Watermelon Gazpacho is rated
out of
5 by
10.
Rated 5 out of
5
by
Dogma from
Fantastic -- A Must have on a hot day.
I made this on one of the hottest days of the year - a first time making and we were having family over for dinner.
It's easy to make and has a TON of flavor. The recipe makes plenty. The second time I made it I cut it in half -- just for the two of us and it was great - lunch and dinner.
A definite thing to have on those hot days. My new favorite.
Date published: 2018-08-01
Rated 5 out of
5
by
B Li from
Delicious, refreshing and a huge hit!
I followed the recipe almost exactly but for various reasons had to sub canned corn. It was fantastic and very easy to make! Roasted fresh corn would have made it even more delicious.
Date published: 2019-06-02
Rated 5 out of
5
by
lovemyboxers from
Surprisingly Good
Love this recipe. The watermelon is not overpowering and helps cut the acid of the tomatoes and peppers. Most people cannot even tell it has watermelon in it. Great for company. So tasty.
Date published: 2018-06-12
Rated 5 out of
5
by
Lexxy from
The video ingredients does not match the recipe?
I will follow the printed version of this recipe - and it is this typed version that has received all these 5 star reviews. I do not like the version in the video because it is not vegan.
Date published: 2019-08-21
Rated 5 out of
5
by
daynichka from
Delicious soup!
I've made this several times now and its always delicious.
Date published: 2017-02-03
Rated 4 out of
5
by
Paula Joy from
Why is the watermelon gazpacho VIDEO different?
I made the recipe in the video. It was delicious. Are people commenting on that one, or the one written above? I would like to know which is better. Why are they different recipes?
Date published: 2020-07-28
Rated 5 out of
5
by
SandraG54 from
Vitamix
I bought my vita mix machine two years ago and I cannot live without it it is a fantastic machine a lifesaver economic and very healthy food recipes love it love it love it
Date published: 2020-05-07
Rated 5 out of
5
by
Carrie F from
My go-to summer dish
I don't normally like gazpacho, but the sweetness from the corn and watermelon really balances it. I actually add a bit more watermelon than it calls for (or a bit less tomato depending on what is available at the market) and prefer it a bit sweeter. Then I just taste as I go. It is perfect with a drizzle of olive oil on top. And you can't get much more healthy than this!
Date published: 2021-06-02
