My Summer Raw Kitchen – Light And Refreshing Watermelon Gazpacho

I love everything about Summer… the energy, weather, travels and the heavenly flavors, colors, and tastes of the Summer foods that make me feel happy, light and hydrated…

This time of the year I look for recipes that don’t require too much cooking and preparing and allow me to enjoy and add more raw foods into my daily menu.

I’m planning to go raw for a day or two this week before my next trip to Palm Beach to cleanse and refresh…

Have you ever tried eating just raw foods for a day?

I often do it in the Summer. With the amount of wonderful travels I have in my calendar eating clean when I’m at home is what I require to feel vibrant, energized and… stay at my ideal weight…

Today I’m desiring to prepare something new using one of my favorite summer foods… refreshing, cooling, sweet and juicy… watermelon!

I usually buy the whole fruit, cut it in half and eat it with a spoon… after letting it cool perfectly in the refrigerator for an hour or two… But today I would love to make one of my delightful summer recipes; Watermelon Gazpacho.

Many of the ingredients in this recipe are light, cooling, and refreshing, the way nature intended the summer food to work in our body as an internal air condition system helping us balance the heat from the outside.

The best part about this recipe… no cooking and it takes minutes to have it ready.

Bon Appetit!

Watermelon Gazpacho


1 1/2 pounds coarsely chopped cored tomatoes

1 1/2 pounds coarsely chopped seedless watermelon

2 medium Kirby cucumbers, peeled and coarsely chopped

1/4 cup coarsely chopped fresh basil leaves

1/4 medium red onion, coarsely chopped

2 medium garlic cloves, coarsely chopped

2 tablespoons sherry vinegar

1/2 teaspoons kosher salt (optional)

1/8 teaspoon cayenne pepper

Ingredients for garnish:

½ cup small-diced Kirby cucumber (about 1 medium)

½ cup small-diced seedless watermelon


Place all of the ingredients in a large bowl and toss to combine.

Step 2.

Working in batches, process the mixture in a blender until smooth. Transfer the puréed soup to a large, nonreactive bowl. Taste and season with salt as needed.

Step 3.

Garnish with watermelon, cucumber or basil. Served room temperature or chilled.

Bon Appetit!


Renata Orr

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