Watermelon Mint Gazpacho

Nothing cools off the dog days of summer like a bowl of this refreshing watermelon chilled soup. It’s subtle sweetness, touch of mint and pretty pink colour make it especially appealing.


4 cups cubed watermelon, seedless
3 fresh tomatoes, diced, reserve half
1 english cucumber, diced, reserve half
1 red pepper, diced, reserve half
3 green onions, sliced, reserve half
2 garlic cloves
2 handfuls fresh mint
2 tbsp extra virgin olive oil
1 lemon, juiced
¼ tsp ground cayenne pepper
Sea salt and freshly ground black pepper
1 avocado, diced

  1. Set aside the reserved half of diced tomato, cucumber, red pepper and green onions.
  2. Place remaining half in a food processor or blender with watermelon, garlic, mint, lemon juice, olive oil, cayenne pepper. Add a sprinkle of salt & pepper. Blend until smooth.
  3. Pour the mixture into a large bowl and stir in the reserved diced vegetables.
  4. Chill for at least 3 hours or overnight.
  5. Serve topped with fresh avocado and mint leaves. Enjoy!This recipe has been adapted from Love & Lemons Watermelon Gazpacho. 

This recipe has been provided by Shannon Proulx – The Glorious Kitchen.