Watermelon Gazpacho

This no-cook Watermelon Gazpacho recipe replaces tomatoes (traditionally used in chilled gazpacho) with juicy, refreshing watermelon. It’s absolutely perfect for hot summer days when you have access to in-season produce. At only 90 calories per serving, this is a wonderful hot weather treat.

Watermelon Gazpacho

Print Pin Rate

Prep Time: 10 minutes minutes

Chill: 1 hour hour

Total Time: 10 minutes minutes

Course: Soups

Cuisine: Healthy Spa Cuisine

Keyword: Cucumbers, Fat Free, Skyterra, Watermelon

Servings: 8 Servings

Calories: 90kcal

Courtesy Of: Skyterra Wellness Retreat

The perfect bright, light and chilled soup for a hot summer day.  Watermelon, mint, basil and more make a tasty cold soup.

Ingredients

• ▢ 6 cups watermelon seedless, diced, separated
• ▢ 1 1/2 English cucumbers diced (add more or less depending on preference)
• ▢ 1/4 cup Fresh mint leaves chopped
• ▢ 1/4 cup fresh basil chopped
• ▢ 2 Tbsp. sherry wine vinegar adjust to taste
• ▢ 1 1/2 Limes freshly squeezed

Instructions

• Add 4 cups of the watermelon to a blender and puree until smooth.
• Optional step: strain the pureed watermelon to remove larger chunks. This isn't necessary, but you may prefer it if you like a gazpacho with a thinner base.
• Dice the remaining watermelon and place in a large mixing bowl (you should have 2-3 cups worth of diced watermelon).
• Add watermelon puree to the diced watermelon; stir gently; then add in all the remaining ingredients and stir until combined.
• Chill in the fridge for at least 60 minutes. Serve cold.

Spa Index Kitchen Notes

Watermelon is a great source of lycopene, vitamin C, and hydration. This gazpacho will last up two days in the fridge stored in a sealed container. Gluten-free, nut free, dairy free.

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Nutrition

Serving: 1 serving | Calories: 90 kcal (5%) | Carbohydrates: 23 g (8%) | Protein: 1 g (2%) | Fiber: 1 g (4%)

Skyterra Wellness Retreat near Lake Toxaway, in the Blue Ridge Mountains of western North Carolina.  Skyterra offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more.

Executive Chef  Erica Lee Reynolds, in partnership with Lindsay Ford, RD, MS, ACSM, and the rest of the Skyterra culinary team deliver visually stunning, flavorful meals that offer optimum and complete nutrition – regardless of the type of diet a guest may be following. Vegan? Paleo? Vegetarian? Low-salt? Kosher? In the Skyterra culinary center, you won’t just be appeased. Your special diet will be embraced and celebrated, and you will walk away inspired to explore it further.   All meals are crafted from the best organic ingredients, with most of the items coming from local farms and purveyors. When it comes to sourcing meat and produce, the team builds on relationships with nearby farmers that have been doing things the right way for a long time.