Watermelon Gazpacho Soup

watermelon gazpacho soup


1 large tomato, seeded, roughly chopped

2 cups Watermelon, diced

1/2 Cucumber, peeled and seeded, roughly chopped

3/4 Jalapeno, seeded

2 tablespoon Olive Oil

2 tablespoons Rice Vinegar

2 tablespoons Feta

1 tablespoon fresh Basil

1 teaspoon Salt


1/4 cup Basil, roughly chopped

Sliced Almonds, toasted


Additional Watermelon


Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more jalapeno or salt if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with fresh basil, toasted almonds, feta, and small pieces of watermelon.


cold watermelon soup

Photographed by Alli Shepherd.