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Chef Scott's Watermelon Gazpacho

Updated: Oct 16, 2019

Who's Chef Scott? I have no idea. But this guy knew what he was doing, and he left us this amazing gazpacho recipe. Remember that this dish needs to be refrigerated for a few hours before serving.

Serves 20, Prep Time 30 minutes, Total Time 150 minutes


1 large watermelon, seedless

2 medium carrots

1 red onion

5 cloves garlic, peeled

3 tomatoes, seeds removed

1/4 cup basil leaves

1/4 cup mint leaves

1/2 tsp. cumin

1/2 tsp. cayenne

1 pinch red pepper flakes

2 sweet cucumbers deseeded and peeled

Kosher salt

Fresh cracked pepper


Peel and slice 3/4 of the watermelon into large chunks, save the other 1/4 of the watermelon for the Gazpacho Salsa. Dice the carrots, onions, tomatoes, and cucumbers to approximately the same size as the watermelon.Combine all ingredients in a large container and mix the salt and pepper in. Let marinate for at least 2 hours to allow the flavors to compile and the watermelon to break down.

You will notice that the watermelon has given off a fair amount of moisture. Pour the ingredients into a Vitamix, and puree until smooth. Let refrigerate for a couple of hours or until it is just about cold.

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