Zesty Watermelon Gazpacho

We’re officially in the dog days of summer and even though summer doesn’t typically scream “soup!” this recipe – which is straight out of our book, will make you think otherwise!

Gazpacho isn’t just any soup, it’s a soup that is traditionally made of raw vegetables and served cold, making it absolutely perfect for summertime.

Gazpacho has roots in the southern Spain region of Andalusia and is usually made with a tomato base like my favorite 80:20 Spicy Gazpacho.

In the spirit of keeping this cleanse-friendly, we’ve swapped out the tomato base for something equally as summery – watermelon!

Combine juicy, sweet watermelon with some cooling cucumber and mint, zesty ginger and spicy jalapeño and you’ve got one serious summertime celebration in your mouth.

Is your mouth watering yet?!

Not only is this soup delicious, it’s also super easy to make. We love keeping it simple in the kitchen because eating clean need not require hours in the kitchen. This recipe is a testament to that.

Are you ready to get blending?

Get your gazpacho on and for more delicious, mouth-watering recipes, be sure to look out for a big surprise coming soon!

Now it’s your turn! Leave me a comment below? What simple, healthy recipes have you been enjoying this summer?

With love and zest,


Zesty Watermelon Gazpacho

Yields: 6 bowls


  • 5 cups seedless watermelon, cubed
  • 1 small cucumber, peeled and diced
  • 3 celery stalks, chopped
  • 1/2 small red onion, diced
  • 1/4 cup fresh mint leaves
  • 1 small jalapeño
  • 1 clove garlic
  • 3 TB. freshly squeezed lime juice
  • 1 (1- or 2-in.) piece fresh ginger, peeled
  • 1/2 tsp. sea salt

Set aside a handful of watermelon, cucumber, celery, red onion, mint leaves, and jalapeño, and dice finely to use as garnish.

In a high-speed blender, blend remaining watermelon, cucumber, celery, red onion, garlic, mint leaves, lime juice, ginger, jalapeño, and sea salt until creamy. If soup is too foamy, run through a sieve first.

Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours. Serve cold with a few tablespoons garnish in each bowl. Season with more fresh mint leaves and sea salt to taste.

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