Houstonian Watermelon Gazpacho

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Houstonian Watermelon Gazpacho

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It's the gazpacho you know and love, but infused with juicy watermelon. Thanks to my friends at the Houstonian Hotel & Spa for helping us cool off!


Soup (4 Servings)

  • 2 cups Watermelon, peeled and cut
  • 1 ea Roma tomatoes, seeded and quartered
  • 1 cup English Cucumbers, Peeled, seeded, cut
  • 1tsp Jalapenos, seeded
  • ½ cup Red Bell peppers, Seeded and cut
  • TT Kosher Salt
  • TT Tabasco


  • 2 tbsp Seedless watermelon, small dice
  • 1 tbsp red onion, small dice
  • 2 tbsp cucumber, peeled, seeded, small dice
  • 1 tbsp yellow bell pepper, seeded, small dice
  • 1 tbsp celery stalk, small dice
  • 1 oz mint, chiffonade
  • 1 oz basil, chiffonade
  • 1 tbsp Olive Oil

Recipe Info

Method for the Soup:

In a blender puree the watermelon, tomatoes, cucumber, jalapeños and bell pepper then strain through a chinoise, pressing on the solids to extract as much body as possible.  Season the soup to taste with Tabasco and salt.

Method for the Garnish:

Small dice all remaining ingredients, toss with extra virgin olive oil, season with salt and pepper.  Use diced vegetables to garnish above soup.

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