Watermelon gazpachoSummer is almost here, and that means cold soups, gazpachos, and watermelon, lots of watermelon. And watermelon can be the base for a great raw soup. I found this version at The Sunny Raw Kitchen, and with a few tweaks, made it fabulous. Be warned, it makes a lot of soup, (6 cups) and the habanero chili is hot, so play with caution, use gloves if you are sensitive to capsicum.

Traditional Gazpacho is defined as a cold Spanish tomato-based raw soup. Modern variations include Avocado, Cucumber, Parsley, Watermelon, grapes, meat-stock, seafood, as well as other ingredients. If there are those who want to argue that Watermelon cannot be gazpacho, I beg to differ. If the definition of gazpacho is cold and raw, then this Soup is Gazpacho. And refreshing!

Watermelon Gazpacho
Yields 6
Raw vegan watermelon soup guaranteed to slake your thirst during the summer months when watermelon is at their peak freshness.
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Total Time
30 min
Total Time
30 min
  1. 3 cups watermelon (use seedless if you don't like taking seeds out)
  2. 1 habanero chili
  3. 1 mango, diced (can be large diced)
  4. 1/2 tsp cardamom seed
  5. 1 tsp agave syrup
  6. 1 tbsp cilantro, finely chopped
  7. finely diced watermelon and mango pieces for garnish
  1. Assemble all ingredients. Remove cardamom seeds from their shells. Place all ingredients except for cilantro and agave in blender and puree. Transfer to a bowl, and add agave and cilantro. Garnish with finely diced mango and watermelon pieces.
  1. Serve on a hot day with fresh-made lemonade.
Adapted from The Sunny Raw Kitchen
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