Watermelon Gazpacho

Balance the sweetness of the watermelon in this summer treat with some verjus or lime juice.

June 22, 2011

Watermelon Gazpacho   
The sweeter your watermelon, the sweeter your gazpacho, so add a bit of lime juice or more verjus to balance out the sweetness.


  • 2 pounds watermelon flesh, rind removed (approximately 1/4 of large melon; about 6 cups, chopped)
  • 1 garlic clove
  • 1/2 ounce red onion (approximately 1/4 of a small onion), chopped
  • 3 ounces cucumber, skin and seeds removed (approximately 1/4 of an English cucumber), chopped
  • 1/4 red bell pepper, chopped
  • 1 ounce day-old crusty bread (about 1-inch-thick slice)
  • 1/3 cup Pinot Noir verjus
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, to taste
  • 3–4 large mint leaves (for garnish)

1. In a blender, add all the ingredients except the olive oil, salt, and mint. Puree until smooth. Slowly drizzle in the olive oil and season with salt. Serve well chilled and garnish with mint and more oil, if desired.

Makes about 6 cups

Adapted from Kendall-Jackson Culinary

Next Up From Rodale's Organic Life

DIY Cracker Jacks
Maple syrup and maple sugar sweeten the peanuts and popcorn in this movie-night treat.
Roast Heritage Turkey With Root-Vegetable Stuffing
Make the better choice this Thanksgiving. Free-range birds are not only more ethical, but they're far more flavorful as well.
FDA Approves Genetically Modified Salmon
The fish, the first approved GMO animal, will soon be available for commercial sale, but it won’t be labeled.