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Watermelon Gazpacho

By August 19, 2012May 8th, 2015Gluten Free, Lunch, Raw, Recipes, Seasonal, Soup

Gazpacho is a cold vegetable soup from Spain.

Normally gazpacho is made with bread but since many of us, including me are are gluten free, I discovered you can make it make it taste just as good without it. I used the dried chili here to give the soup additional depth of flavor. The ancho chili is a mild hot chili with a sweet fruity flavor. The sweetness of the watermelon balances out the spice of the chili.

If you can’t find the chilies or you don’t like a little spicy it is still good without it. The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

Watermelon Gazpacho

Gluten Free, Dairy Free, Vegan, Paleo

4-6 servings

1 ancho chili (we are going to use half)*
1 cloves garlic chopped
Pinch celtic salt
2 1/2 lb tomatoes
1 cup cucumber peeled, seeded and diced
2 cups seedless watermelon diced
¼ cup olive oil
¼ cup chopped fresh dill
¼ cup chopped fresh parsley

  • Soak ancho chili in very hot water for 1 hour. Drain.
  • Remove seeds and chop half the pepper.  Save the other half for another recipe.
  • Cut tomatoes in half horizontally. Over a bowl, grate the cut side of the tomatoes on the medium holes of a box grater until only the skin is left.  Discard the skins.
  • Blend chili pepper, garlic and salt with 1 cup of the tomatoes
  • Stir the chili puree, garlic, salt mix into the grated tomatoes
  • Stir in diced watermelon and cucumber and the olive oil. Season with salt. Refrigerate until chilled, at least 1 hour.
    When you are ready to serve the gazpacho, stir in the dill and parsley.  Serve in bowls garnished with dill or parsley leaves

*You can use either the ancho chili or New Mexico chili which is sometimes easier to find.  The ancho chili is on the right, the New Mexico chili is on the left.

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