• (5) cup seedless watermelon, cubed (about 4 pounds, with rind)
  • (1) bell pepper, diced
  • (1) cucumber, peeled and diced
  • (2) green onions, chopped
  • (¼) cup mint, chopped
  • (1) lime, juiced
  • (1) tbsp hot sauce (suggest: Sriracha – may use less for less spice)
  • (1) tbsp extra virgin olive oil
  • (1) garlic clove, minced
  • (1) cup cranberry-raspberry juice
  • salt & pepper, to taste
  • Sour cream or Feta cheese (optional)


  1. Combine first 9 ingredients in a in a large bowl (or a food processor) and blend with an immersion blender for 1-2 minutes until finely chopped, but still a little chunky
  2. Add cran-raspberry juice and stir
  3. Add salt and pepper to taste
  4. Chill thoroughly before serving
  5. Top single servings with a dollop of sour cream or a few feta cheese crumbles and some finely chopped mint

Recipe adapted from Cooking Light

Watermelon Gazpacho