{raw food recipe} Watermelon Gazpacho – the ULTIMATE to beat the heat!

in Raw Food Recipe

Kristel Salesse of Kristel's Kitchen teaching watermelon gazpachoJust last month I had the very great pleasure of welcoming Kristel Salesse {Kristel’s Kitchen} into the raw vacation house for a bit of a business + pleasure vacation…

And then…

We all had the HUMONGOUS additional pleasure of her teaching us how to make her fabulous watermelon gazpacho! I think we all had at least seconds… and it’s not just because it was the height of summer and we were all hungry after joining her for the class… it was absolutely delicious and hit the spot like you’d never believe!

Watermelon GazpachoINGREDIENTS

1 red onion, finely diced – about 1 cup
4 celery stalks, diced – about 1 ½ cups
2 cucumbers, diced – about 3 cups
3 large tomatoes, diced – about 6 cups
2 bell peppers, diced – about 1 ½ cups
2 lemons, juiced
2.5 liters of watermelon juice
2 garlic cloves, crushed
2 tbsp balsamic vinegar
1 tbsp hot smoked paprika
½ cup olive oil
Salt and pepper to taste


  1. Cut up a melon and process the flesh in a blender until liquid.
  2. You shouldn’t have any problem blending the fruit. If you do, simply grab a large wooden spoon and smash the watermelon a bit before turning on the blender.


  1. In a large bowl, combine the finely diced red onion with the lemon juice and a couple pinches of salt and set aside for about 20 minutes or while you prep the remainder of the vegetables.
  2. When prepping the other vegetables, cut them up into a small dice and more or less the same size.
  3. Strain the juices, keeping only the onion.
  4. Combine all the diced vegetables, crushed garlic, balsamic vinegar, olive oil and spices.
  5. Slowly add the watermelon juice until the mixture is as chunky or soupy as you desire it.
  6. Once all the ingredients combined, refrigerate and allow the flavours to mingle for at least an hour before serving.

Note: You can also make this up to 24 hours before serving.

Serving Tip: Serve cold and garnish with chives or croutons.

Eva Rawposa with the finished watermelon gazpachoSo of course this recipe came to mind when the topic of summer heat came up today on Facebook! Watermelons are HUGELY cooling thanks to the water content of course, but it’s also just a natural property of watermelons… but then… amazingly… almost every single food Kristel used in this recipe is naturally cooling!

I love the picture I have in my head of Kristel sharing this with her family by the lake in Canada… guess it gets hot there too in the summer!… then taking the same recipe to New England… and now here to me in Florida.

And to you wherever you are! I hope you will enjoy this one. All you need is the fresh food, your knife and cutting board, and any ole blender for making the watermelon juice.

Would love to hear from you:

(And of course let us know if you have any thoughts or questions on this recipe! :-) )

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