Vegan Watermelon Gazpacho Recipe


Slightly sweet and slightly salty, this delicious variation of gazpacho uses watermelon in lieu of tomato as its primary ingredient in this Vegan Recipe. Like the tomato, the watermelon is a good source of lycopene, which may help protect against certain cancers.

Serves: 4 servings


  • 3 cups chopped seedless watermelon (about 1 pound cubed)
  • 1 medium cucumber (about 10 ounces), peeled, unseeded, and chopped
  • 1 medium red or yellow bell pepper (about 6 ounces) cored, seeded, and chopped
  • 4 scallions, white and green par, thinly ts, thinly sliced
  • 1 jalapeño chili, seeded and chopped (optional)
  • 1½ to 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley


  1. In a food processor fitted with the knife blade, or in a blender, place about two-thirds of the watermelon, half of the cucumber, half of the bell pepper, half of the scallions, and the chili (if using).
  2. Add the lemon juice, oil, salt, and black pepper; process until smooth and pureed.
  3. Transfer to a large bowl and add the remaining ingredients, stirring well to combine. Cover and refrigerate a minimum of 1 hour, or overnight.
  4. Stir well and adjust the seasonings, if necessary, and serve chilled.

Per serving:

  • Calories 102
  • Protein 2g
  • Total Fat 4g
  • Sat. Fat 1g
  • Cholesterol 16g
  • Dietary Fiber 3g
  • Carbohydrate 16g
  • Dietary Fiber 3g
  • Sodium 276mg

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