Chipotle-Watermelon Gazpacho

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  • Makes 5 cups

So easy, so fresh, so summery. All we can say about this watermelon gazpacho is: “Yummy!” For an even quicker variation, try the 15-Minute Watermelon Gazpacho recipe from Chef Mark Reinfeld.

Ingredients

  • 3 cups 1-inch pieces seedless watermelon
  • ½ cup fresh cilantro leaves
  • 1 tablespoon lime juice
  • 2 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • ¼ to ½ teaspoon ground chipotle chile pepper
  • 3 cups yellow cherry or grape tomatoes, halved
  • 1 cup peeled and sliced cucumber
  • ¼ cup chopped red onion
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a food processor combine watermelon, ¼ cup of the cilantro, the lime juice, garlic, cumin, and ground chipotle pepper. Cover and process until smooth. Add half the tomatoes, the cucumber, and onion. Cover and pulse until nearly smooth, leaving some chunks of vegetables.
  2. Stir in remaining tomatoes. Season with salt and pepper. If desired, chill up to 2 hours before serving.
  3. Top servings with remaining ¼ cup cilantro and additional watermelon.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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