Watermelon Gazpacho is an easy yet impressive dish.  Serve it as a first course and you’ll hear lots of ooh’s and ahh’s!

Watermelon Gazpacho from 40-Year-Old Vegan

Sandra and Susan Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) make Watermelon Gazpacho on LunchBreakLIVE!#vegan #40YOV

Posted by Jane Velez-Mitchell on Sunday, September 9, 2018

Watermelon Gazpacho from 40-Year-Old Vegan

Serves: 4


  • ½ t. jalapeno, seeds removed
  • 3 c. watermelon (dice one cup in ¼ inch cubes)
  • 1 c. cucumber (peel ½ cup and mince ½ one cup))
  • ½ c. pineapple
  • ½ c. heirloom tomatoes, minced
  • 2 T. lime juice plus zest of 1 lime
  • 1 T. minced red onion
  • 1 T. minced parsley
  • 1 t. minced tarragon
  • Large pinch of salt and fresh ground black pepper


  • 1 lime, cut into quarters
  • 4 small triangular wedges of watermelon


  1. In blender, mix jalapeno, 2 c. watermelon, the peeled cucumber and the pineapple until fully blended. Pour into a strainer over a mixing bowl and use a spoon to extract all the juice – discard any solids.
  2. To the watermelon mixture, add the diced tomatoes, lime juice and zest, red onion, parsley, tarragon and mix thoroughly. Let sit in fridge until fully chilled, at least two hours.
  3. Serve in chilled bowls garnished with ¼ lime and wedge of water melon.

watermelon gazpacho 40 Year Old Vegan