Gingered Watermelon Gazpacho

August 28, 2017

Gingered Watermelon Gazpacho

For me, culinary creations are a journey, not a destination as was the case with the creation of this delicious chilled soup which came about when I realized I was fresh out of peppers, but full of improvisational ingredients.

This soup is super simple to prepare and with temperatures soaring all week here in Socal makes a refreshing snack anytime or even a great starter to any breakfast, lunch or dinner.

Serve plain or sprinkle with a little Zen seasoning to kick up the spice or even add a dollop of Greek yogurt for for a creamier taste.


5 Cups Watermelon---4 Cups chopped rough and 1 Cup diced to 1" cubes with seeds removed

1 Cup Persian Cucumbers, diced

1 Cup Green Apple, diced

½ Cup Inner Celery Stalks, diced

¼ Cup Fresh Mint, finely chopped

1 ½ T Fresh Ginger, finely grated

¼ t Sea Salt

3 T Fresh Lime Juice

1 T Red Wine Vinegar

2 T Balsamic Vinegar

Zen Seasoning, optional

½ Cup Greek Yogurt or Sour Cream, optional


Puree 4 Cups of watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup of watermelon and next 9 ingredients all chopped to uniform size. Stir to combine. Cover gazpacho and refrigerate until well chilled-- at least 1 hour and up to 4 hours. Divide into bowls and sprinkle with Zen Seasoning and top with sour cream or yogurt if desired.



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