Tested till perfect Watermelon Cucumber Gazpacho

Watermelon Cucumber Gazpacho

This refreshing chilled summer soup is best made a day ahead to allow flavours to develop.

By Alison Kent and The Canadian Living Test Kitchen

Source: Canadian Living Magazine, June 2009

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2-1/4 lb 2-1/4lbseedless watermelon
  • 1 1English cucumberEnglish cucumbers, peeled
  • 1 1sweet red peppersweet red peppers
  • 1 1jalapeño pepperjalapeño peppers, seeded
  • 3/4 cup 3/4cupdiced red onion
  • 1/4 cup 1/4cupchopped fresh basil
  • 2 tbsp 2tbsplime juice
  • 2 tbsp 2tbspsherry vinegar or wine vinegar
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspsalt and pepper
  • 1/2 cup 1/2cupcrumbled feta cheese


Finely dice enough watermelon to make 1 cup (250 mL); place in bowl and set aside. Chop remaining watermelon and place in blender.

Finely dice enough cucumber and red pepper to make 1/2 cup (125 mL) each; add to bowl with watermelon. Chop remaining cucumber and red pepper; add to blender along with jalapeño pepper, onion, basil, lime juice, vinegar, oil, salt and pepper. Blend until smooth. Transfer to separate bowl; cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Ladle into bowls. Garnish with reserved watermelon and vegetables. Sprinkle with feta.

Nutritional Information Per serving: about

cal 150 pro 4g total fat 8g sat. fat 3g
carb 20g fibre 2g chol 12mg sodium 336mg

% RDI:

calcium 9 iron 7 vit A 19 vit C 93
folate 11
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