Watermelon Gazpacho

Holly Clegg, author of Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Watermelon Gazpacho

An outstanding summer starter with surprise ingredients. One step to the most refreshing make-ahead soup. Refrigerate to let the flavors blend.

Look for more healthy recipes from Holly Clegg's Too Hot in the Kitchen: Secrets to Sizzle At Any Age.


  • 8 cups seedless watermelon chunks
  • 2 cucumbers, peeled, seeded and cut into chunks
  • 1 small onion, chopped
  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 cup chopped tomatoes
  • 1/2 cup cranberry cocktail juice
  • 3 tablespoons olive oil
  • 1/4 cup raspberry vinegar Salt to taste
  • Hearty dash hot sauce


  • Place all ingredients into food processor, pulse until almost pureed, depending on preference. Add more cranberry juice, if needed.

Makes 10 (1-cup) servings

Nutritional Analysis (per serving)

  • Calories 103
  • Calories from fat 36%
  • Fat 4g Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 72mg
  • Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 1g
  • Dietary Exchanges: 1/2 fruit, 1 vegetable, 1 fat