Skip To Content

Watermelon Gazpacho

A twist on the classic, chef Seamus Mullen's version uses the sweet, juicy flavors of watermelon for a splash of summer.


  • 250 g (2 ) red bell pepper
  • 1 ear of corn
  • 454 g (1 pound) seedless watermelon, seedless, chopped
  • 900 g (2 pounds) red heirloom tomatoes, diced
  • 450 g (1 pound) english cucumber, peeled, quartered
  • 1 chipotle in adobo sauce, seeded, diced
  • 2 scallion
  • 1 garlic clove
  • 45 ml (3 Tablespoons) lime juice
  • 5 g (⅓ cup) fresh cilantro leaves
  • 30 ml (2 Tablespoons) extra virgin olive oil, optional
  • 2 ½ teaspoons 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 watermelon, tomatoes, and cucumber.
  3. Add chipotle, adobo sauce, scallions, garlic, lime juice, cilantro, olive oil, and kosher salt and lightly mix.
  4. Place a third of the mixture into the Vitamix container in the order listed and secure lid.
  5. Select Variable 1.
  6. Start the machine and slowly increase speed to Variable 8.
  7. Blend for 10 seconds.
  8. Transfer to a pitcher and repeat with remaining ingredients. Thoroughly chill before serving.

Due to inactivity, your session has timed out and is no longer active.

Reload the page