Spicy watermelon gazpacho [Recipe]


Glass of spicy watermelon gazpacho

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Watermelon works miracles on the hottest of summer days. Hydrating, cool and refreshingly sweet, this low-calorie fruit is high in vitamin C, vitamin A, and therefore, rich in beta carotene and lycopene. Cucumbers and their juice are not only tasty, but also serve as a hydrating form of vitamin C and contain anti-inflammatory properties.

Almonds, which are freshest in midsummer, are rich in vitamin E, a good source of protein, minerals and health-promoting fats. It’s a great thickener to this cool soup in place of bread.

Jalapeños and hot chilies, in addition to their hot flavor-boosting properties, are revered for a multitude of health benefits from boosting metabolism to curing stomach ailments.

Together, these ingredients make for a spicy watermelon gazpacho that will make your mouth water. For more recipes, visit Mindy's most recent post on her Meals on Heels Blog.



  • 4 cups (approx. 1.5 lbs) cubed seedless watermelon, diced
  • 3 large tomatoes, diced
  • 1/2 jalapeno, habanero, or serrano chili, seeded and diced
  • 1/2 cup blanched almonds
  • 1 lime zested and juiced
  • 1/4 cup olive oil
  • 2 tablespoons minced red onion
  • 1 cucumber, peeled, seeded and finely chopped
  • Salt and fresh ground pepper
  • Shot glasses

Entertaining Option: Skewers of grape tomatoes and cucumber slices inside each glass topped with basil and feta crumbles.


  1. Puree in a blender or food processor the watermelon, tomatoes and chili.
  2. Add lime zest, juice and olive oil to mixture. Pulse until well combined.
  3. Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.
  4. Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with skewers and crumbled feta.