Here in the hot Australian (Queensland) summers it’s not appealing at all to have a hot lunch or dinner. Enter stage right.. watermelon gazpacho.

This recipe is so simple I let my children make it with me.


  • 600 grams (21 oz) ripe juicy tomatoes (about 3 large)
  • 600 grams (21 oz) watermelon (weight after removing the rind, mine was seedless)
  • ½ a sweet red apple, remove core and seeds
  • ½ a medium cucumber, peeled
  • ½ a medium green pepper, seeds removed
  • 1/8 of a medium white onion
  • 1 clove of garlic
  • ¼ cup (60 ml) extra virgin olive oil
  • 3 teaspoons sherry vinegar (can sub red or white wine vinegar), plus more to taste
  • 1 teaspoon salt, plus more to taste
  • Optional garnishes: diced cucumber, diced watermelon, mint, micro greens, olive oil, croutons, etc.


  1. Remove the core from the tomatoes and roughly chop them. Also roughly chop the watermelon and apple. Add them all to a blender and liquefy. Transfer to a fine mesh strainer over a bowl to remove the seeds and pulp.
  2. Now roughly chop the cucumber, green pepper, onion and garlic and toss them into the blender. Add a couple ladles of the tomato-watermelon mixture if necessary to get the blender going. Blend until smooth then return the remaining tomato-watermelon mixture to the blender.
  3. Add the vinegar and salt and then, with the blender running, slowly drizzle in the olive oil. Leave the blender running for 2 – 3 minutes to emulsify the oil.
  4. Transfer to a bowl and refrigerate for a couple of hours until chilled. Now this is important: taste it and add more vinegar or salt if you think it’s necessary. The flavours can sometimes mellow a bit as it chills.
  5. Serve plain or with your favourite garnishes.

You can always add a bit more garlic if you want that extra punch from it but I find the best extra ingredient is a bit of diced ginger.

So enjoy your summer watermelon gazpacho and let us know in the comments what you thought of it.
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