Watermelon and cucumber gazpacho

Watermelon and cucumber gazpacho

Use some of your 10,000 steps per day to go to a farmers' market and pick up fresh, local ingredients for this nonfat offering. This is a great appetizer that's sweet with heat.

Servings: 4 to 6


  • 1 seedless watermelon (about 3 lb), diced (you need only about 5 cups, which leaves extras for snacking)
  • 1 cucumber, diced (Armenian cucumbers don't need to be peeled)
  • 1 large yellow or red bell pepper
  • 1 small jalapeño, seeded and minced (even one small one makes the gazpacho quite spicy — you will need to experiment with this depending on the household tastes)
  • 1/2 small red onion, diced
  • 1/4 cup finely chopped fresh mint (takes a handful of leaves)
  • 3 tablespoons fresh lime juice (one large lime or 1- 1/2 small ones)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt


  1. Purée 4 cups of the watermelon. 
  2. In a large bowl, mix in the remaining watermelon and everything else. 
  3. Taste for "heat." Add more jalapeño if you wish. 
  4. Chill for at least an hour.