What You’ll Need

  • 4 cups seedless watermelon (cube 1 cup into into 1/2-inch pieces) 
  • 2 tablespoons 
  • fresh lime juice 
  • 1 tablespoon lime 
  • zest 
  • 1 teaspoon salt or more to taste 
  • 1 to 2 cloves minced garlic 
  • 1 cup 
  • ripe tomato, cubed into 1/2-inch pieces 
  • 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces 
  • 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces 
  • 3 tablespoons minced red onion 
  • 1 tablespoon balsamic or red-wine vinegar 
  • 1/4 cup extra-virgin olive oil 
  • 1 tablespoon finely chopped seeded jalapeno pepper (optional) 
  • Pepper to taste 
  • 2 tablespoons minced cilantro or 
  • dill or parsley 
  • Pinch sugar 

How to Make It

  1. Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
  2. Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.

How to Serve Gazpacho

Serve gazpacho in a shot glass as an appetizer or in a martini glass for the first course of a multicourse dinner. It’s also a refreshing change of pace on a breakfast buffet — sort of like a morning Bloody Mary without the alcohol. Although I’ve known people to add a little vodka to their batch of gazpacho to good effect.

This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor!