I can’t even explain to you how amazingly refreshing this gazpacho is. The jalapeno gives it a kick, which goes with the sweetness of the watermelon fantastically. The texture is incredible – I like a thicker gazpacho, but if you like something soupier, pulse in the blender or food processor for longer.

Watermelon Gazpacho With Beet Noodles [Vegan]




  • 4 cups finely diced seedless watermelon
  • 1/2 medium seedless cucumber, finely diced
  • 1 large tomato, pureed
  • 2 tablespoons minced red onion
  • 1/4 cup chopped fresh basil, dill, or mint
  • 1/4 cup chopped parsley
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon sherry vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper, to taste
  • ½ jalapeno, diced
  • 2 medium beets, peeled, Blade C


  1. Mix all but 1 cup of the watermelon and the cucumber, jalapeno, basil (or dill), parsley, lime juice, tomato, onion, vinegar, oil, and salt and pepper in a large bowl.
  2. Puree the mixture in a blender or food processor until your desired consistency (like a thicker gazpacho).
  3. Refrigerate* and serve chilled. When serving, top with a quarter cup of watermelon and a handful of beet noodles.
  4. You can serve immediately, but the soup tastes best extra chilled.


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