Watermelon Gazpacho

I love gazpacho – This is a bit of a different take on it, but it works really nicely. The ginger and chili give it a bit of a kick, but you can put in as little or as much as you like. It can be served in bowls or glasses.  



  • 3 cups cubed watermelon (1-inch cubes)
  • 2 celery stalks (chopped)
  • 3 medium tomatoes (roughly chopped)
  • ½ a cucumber (roughly chopped)
  • 2 red bell peppers (roughly chopped)
  • 1 inch piece of fresh ginger (peeled and minced)
  • ½ a red chili
  • the juice of 2 limes
  • a handful of fresh basil leaves
  • Himalayan salt and black pepper
  • 1 tbsp apple cider vinegar



Put 2 or 3 cubes of the watermelon and a couple of celery pieces into your bowls or glasses. Put the remaining ingredients into a blender. Pulse until it reaches a soup-like consistency. Taste it and add more seasoning if needed. Chill in the fridge for 2 to 3 hours before serving. 

Juiceman tip

Traditionally, the Spanish add bread to their gazpacho, which gives it a creamy texture. Try adding a handful of soaked cashews to this recipe for the same effect.