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Watermelon Gazpacho Three Stars

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Servings: Serves 4

Cook Time: 0 minutes

Prep Time: 25 minutes


8 cups diced seedless watermelon (about 5 lbs. fruit), divided
2 medium tomatoes, quartered
2 Tbsp. fresh lime juice
1 Tbsp. red wine vinegar or sherry vinegar
1/2 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 cup diced cucumber
1 cup diced yellow bell pepper
2 scallions, sliced
1 ripe avocado, diced
1/4 cup chopped fresh mint


1. Place 6 cups of the watermelon, tomatoes, lime juice, vinegar, smoked paprika, salt, and pepper in a food processor or blender and blend until smooth. With the machine running, pour in the oil through the feed tube and blend until combined. Alternately, place ingredients in a large bowl and puree using an immersion blender.
2. Place watermelon puree in a large container and stir in remaining 2 cups watermelon, cucumber, yellow pepper, and scallions. Chill for at least 4 hours but preferably for 6 hours or overnight.
3. To serve, ladle gazpacho into bowls or tumblers and garnish with avocado and mint. for a couple of hours.
Source: Hannaford fresh Magazine, May - June 2014

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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