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American, European, New American, Spanish
Watermelon Gazpacho Recipe-25321

Photo by: Jennifer Martine
Comments: 0


Yield: Serves 4


  • 6 cups coarsely chopped seeded watermelon
  • 5 ripe tomatoes, cored and quartered
  • 1 rounded tablespoon sweet smoked paprika
  • 1 clove garlic, smashed
  • 1/2 cup whole toasted almonds
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon chipotle sauce
  • Salt
  • 1/4 sweet white or red onion, finely diced
  • 1 cucumber, seeded and diced


Blend 2 cups of the watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Transfer the soup to a bowl and taste and season with salt.

Chill for an hour before serving. Garnish with a spoonful of the onion and cucumber dice.

© 2009 Louisa Shafia

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