Watermelon Gazpacho

From Moira Yanuck

30 minutes preparation time, plus one hour in refrigerator to chill

A perfect snack, lunch or light dinner for a warm summer day, and a great way to use the watermelon you couldn’t resist buying at Carpenter’s Farmstand in Matunuck


1 (3 lb)  seedless watermelon diced (about 5 cups)divided into 4 cups and 1 cup

1 small cucumber, peeled, seeded, diced (about 1 cup)

1 medium yellow bell pepper, seeded, diced (about 1 cup)

1 small jalapeno chili, seeded, minced

3 pale green inner celery stalks, diced

1 small red onion, diced (about 1 cup)

3 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1/2 teaspoon salt (to taste)

A few grinds of fresh pepper

A few dashes of Tobasco or hot sauce

Optional:  a dollop of creme fraiche or sour cream may be added as a garnish when served.


In a blender:  Puree 4 cups of the watermelon until smooth and transfer to a big bowl

Add remaining diced watermelon and the other ingredients and stir

Cover and refrigerate till cold, at least 1 hour

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