Photo Credit: Aaron Colussi

Chipotle Tomato Watermelon Gazpacho


Raw, cold fruit and vegetables come together in a flash.

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With a few pulses of the blender, you’ve made a healthy, light summer gazpacho with a smoky chipotle finish. Serve with a Spanish Manchego cheese, a loaf of crusty bread and a salad.

Chipotle Tomato Watermelon Gazpacho
Recipe Type: Soup
Author: Kimberly Lord Stewart
Serves: 6
  • 15 ripe tomatoes, chopped (or 15 canned whole tomatoes with juice)
  • 1 cup tomato-based vegetable juice (delete if using canned tomatoes)
  • 2 mini cucumbers or ½ English cucumber, diced
  • 4 stalks celery with inner leaves, sliced
  • 1½ cup seedless watermelon cubes
  • 2 canned chipotle peppers in adobo sauce
  • 10 basil leaves
  • 3–4 tablespoons red wine or sherry vinegar
  • ½ cup slivered almonds
  • Salt and pepper to taste
  • Extra-virgin olive oil, for drizzle
  1. Place all ingredients except the vinegar, oil, salt and pepper in a blender. Puree, and pulse until soup is thick. Add half the tomato juice or water, and pulse. If too thick, add more liquid.
  2. Season with vinegar, salt and pepper. Pulse to mix; taste, and adjust seasoning.
  3. Chill until ready to serve. Pour into bowls, and drizzle with extra-virgin olive oil.

PER SERVING: 155 cal; 6g protein; 7g fat; 21g carb (13g sugars); 46mg sodium; 6g fiber

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