Wicked Refreshing Watermelon Gazpacho

© 2022 Wicked Foods Inc. All rights reserved.

The summer is winding down quickly with Labor Day right around the corner. Pools are closing, leaves will be changing, and cooler weather will be upon us soon as Fall approaches! But before we see the last of summer’s watermelons, it’s time for one last hurrah with this wicked refreshing watermelon gazpacho.

  • Author: Wicked
  • Yield: 4-6 servings 1x



for the veggies

  • 2 cups fresh or frozen sweet corn kernels
  • 2 cups zucchini, diced small
  • 1 cup bell pepper, diced, about 2 peppers
  • 2 cups cucumber, seeds removed and diced
  • 4 cups watermelon, diced
  • 1/2 cup of tightly-packed fresh cilantro, minced
  • 6 green onions, diced
  • 2 cups fresh tomatoes, diced
  • more cilantro, for garnish

for the gazpacho broth

  • 10 cups watermelon cubes
  • 2-inch knob of ginger, peeled and diced
  • 1 clove garlic
  • juice from 5 limes
  • 2 teaspoons sea salt


  1. Prep all veggies and split between two, ½-gallon mason jars.
  2. Blend all gazpacho broth ingredients in a high-speed blender until everything is liquified.
  3. Pour broth over veggies in mason jars, splitting the broth between the jars, keeping everything nice and even. Put the lid on the jar nice and tight. Give it a shake to mix all the vegetables.
  4. Serve in bowls and garnish with more cilantro.
  5. Refrigerate any leftover gazpacho, and enjoy in the next few days.

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