Recipe by Liz Rueven

Watermelon Gazpacho

add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings

No Allergens specified

This cooling summer soup is a tasty variation on classic gazpacho. Be sure to cube your seedless watermelon over a big bowl to catch every drop of sweet juice.

Watch Liz show Naomi Nachman this amazing recipe here!


Main ingredients

  • 3 cucumbers, peeled and chopped

  • 8 cups seedless watermelon, rough chopped with all juice saved

  • 5 medium tomatoes, rough chopped

  • 1 small onion, peeled and quartered

  • 3 cloves garlic, peeled and halved

  • 2 tablespoons Gefen Ground Cumin

  • 1 teaspoon sriracha


Prepare the Gazpacho


Using the chopping blade (“S” blade) of a food processor or a powerful blender, pulse cucumbers, watermelon and tomatoes. Be sure to add any juice from the watermelon and tomatoes to the puree.


You’ll need to blend in batches, so have a large bowl ready to pour puree into. Stir with a large spoon to combine.


Pulse onion and garlic. Add cumin and sriracha.


Set aside a bit of chopped herbs to use as topping when you serve. Add cilantro, basil and mint to processor and blend with pureed vegetables.


Add vinegar and stream olive oil slowly while processor is whirring. Add salt.


  -Adjust seasoning as you like but give the gazpacho a day in the refrigerator before adding more vinegar, salt or spice. The flavors will develop over time so prepare this at least one day in advance. -Topping suggestions: sour cream (vegan or dairy), a drizzle of very good olive oil, chopped herbs, cubed watermelon or avocado.


Use a large food processor or process in batches to make the full amount of this recipe.

Prepare the Gazpacho

Yields 10–12 cups


Adapted with permission from Pyramid Bistro; Aspen, CO. Photography by Liz Rueven.

Watermelon Gazpacho

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Dalya inzerbaum
Dalya inzerbaum
4 years ago

Turned brown after an hour. Anything I can change?

Reply to  Dalya inzerbaum
4 years ago

It may be the cilantro, mint, and basil that made it brown. If you watch the video, the soup is not a super vibrant red. It also depends on how ripe and red your tomatoes and watermelon are.