Spicy Watermelon Gazpacho


  • 2 boxes of pre-cut watermelon, cubed
  • 1 lb can of fire-roasted tomatoes, crushed
  • 1 small red onion, diced
  • 1 lime, all the juice squeezed
  • 1 small red pepper, diced
  • 1 small can of jalapeno, diced
  • 1 small jar of fresh mango salsa, diced
  • 2 tablespoons of granulated sugar
  • 1 small bunch of Cilantro, to taste
  • Salt, to taste
  • 1 Tablespoon of Sambal Oelek, to taste


  • Pulse everything in food processor or blender, according to desired chunkiness/consistency.
  • Add additional cold water, for desired thickness.
  • Refrigerate for at least one hour for optimum flavor. The longer it’s chilled, the better it becomes.
  • Adding an entire can of jalapeno definitely ups the heat level of this recipe, but the longer it’s chilled, the heat actually mellows out.
  • Personal recipe tweak #1: leave some watermelon chunks unpulsed, to add textural component. The gazpacho itself doesn’t taste like watermelon (more like a tropical, spicy salsa), so leaving some watermelon chunks really reinforces this feature ingredient and lends a sweet, crunchy surprise – against the mellow, spicy heat – while consuming.
  • Personal recipe tweak #2: Adding other fruits such as pineapple, cantaloupe or honey dew would be perfect complements to the watermelon. I’ll definitely be trying them in the future.
  • Major bonus, it’s vegan!

Tastes best served poolside…and with friends! 🙂

~ by Maureen on August 14, 2011.

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