Melon Gazpacho


  • 1/2 medium ripe seedless red watermelon, peeled diced into 2 inch cubes
  • 4 cucumbers, peeled, seeds removed, diced into 1/8 inch cubes
  • 2-3 fresh Fresno Chili Peppers (red Jalapenos), seeds removed, diced in 1/16 inch cubes
  • 1 c. fresh Cilantro leaves removed from stems, and chopped
  • 1/4 c. Fresh Basil stems removed, chopped
  • 2 T. red wine vinegar
  • 3 T. extra virgin olive oil
  • 3 lemons, juiced
  • 3 limes, juiced
  • Kosher salt and Fresh ground black peppercorns to taste


  1. Puree in a blender half the quantity of the watermelon and cubes of 1 of the cucumbers until almost smooth
  2. Add remaining ingredients, stir, refrigerate for one hour.
  3. Serve in chilled bowls, garnished with a several drops of extra virgin olive oil