Watermelon Gazpacho

Thanks to Louisiana Cookin’ for this recipe!

An outstanding summer starter with surprise ingredients. Refrigerate to let the flavors blend.

Watermelon USDA Scott Bauer Public Domain


  • 8 cups seedless watermelon chunks
  • 2 cucumbers, peeled, seeded, and cut into chunks
  • 1 small onion, chopped
  • 1 12-ounce jar roasted red peppers, drained
  • 1 cup chopped tomatoes
  • 1/2 cup cranberry cocktail juice
  • 3 tablespoons olive oil
  • 1/4 cup raspberry vinegar
  • salt to taste
  • a generous dash Louisiana-style hot sauce


Place all ingredients in food processor, pulse until almost puréed or to desired consistency. Add more cranberry juice to thin, if needed.



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