I never thought I’d be one for gazpacho.

I mean. . .cold veggies? Please.

Pureed or chunky, those would not be high on my list.


But what if I added a touch of sweetness and sugar?

You know how much I value seasoning in my food, so I knew with the proper salt and pepper content, it could taste delicious.

And it did. I loved it.

Perhaps if I just puree veggies and add sugar I will be able to choke them down?


Or perhaps it was the bloody mary mix that made it’s way into the food processor. One can never be sure.

I don’t remember if it had vodka in it or not. But it was delicious.


This recipe came from my good friend, Barb. Her husband was an Olympic chef, so there is rarely a bad recipe in the batch. Remember that artery-clogging provolone-stuffed fried zucchini? Yes, that was her, too. Don’t worry – this gazpacho won’t have the same effect on your thighs.


She gave me the traditional gazpacho recipe and I threw in the watermelon.

I just can’t let things be.


Watermelon Gazpacho

Serves 2-4

14 oz can diced tomatoes, drained

1 cup watermelon, chopped and seeds removed

1 small can tomato juice

1/2 cup bloody mary mix

1 teaspoon chopped parsley

2 tablespoons fresh lime juice

salt & pepper to taste

cilantro and lime to garnish

Combine all ingredients in a food processor and blend until smooth. If you prefer gazpacho chunky, pulse the mixture into smaller chunks. Season with salt and pepper to your liking. Garnish with cilantro and lime wedges.



Did you really think I could eat something full of vegetables without adding sugar?

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