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Watermelon Gazpacho

A twist on the classic, chef Seamus Mullen’s version uses the sweet, juicy flavours of watermelon for a splash of summer in this chilled soup.


5 servings (2.4 l)



Total Time:

25 Minutes


2.0 Litre Container

bowl of fresh summer watermelon gazpacho sauce


2 medium (250 g) red bell pepper, seeded and quartered
1 ear of corn
1 pound (454 g) seedless watermelon, chopped
2 pounds (900 g) red heirloom tomatoes
1 pound (454 g) English cucumber
1 chipotle in adobo sauce, seeded
2 scallion
1 small garlic clove, peeled, sliced
1 lime, peeled
⅓ cup (5 g) fresh coriander leaves
2 Tablespoons (30 ml) extra virgin olive oil
2½ teaspoon kosher salt, optional


1. Roast the red bell pepper over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over flame, turning frequently until the corn is charred.
2.Roughly chop the roasted red pepper and cut the corn off the cob. Combine in a large-size bowl with watermelon, tomatoes, and cucumber.
3. Add chipotle, adobo sauce, scallions, garlic, lime, coriander, olive oil, and kosher salt and lightly mix.
4. Place a third of the mixture into the Vitamix container and secure the lid.
5. Start the blender on its lowest speed, then quickly increase to its highest speed.
6. Blend for 10 seconds.
7. Transfer to a pitcher and repeat with remaining ingredients.
8. Thoroughly chill before serving.

Chef's Notes

Submitted By: Seamus Mullen

Nutrition Information

Serving Size 1 serving (484 g)
Amount Per Servings
Calories 170
Total Fat 7 g
Sodium 990 mg
Total Carbohydrate 27 g
Dietary Fibre 6 g
Sugars 16 g
Protein 5 g