Watermelon Gazpacho

Watermelon Gazpacho

You don't need to wait for summer to delight in this refreshing dish. Serve it year round for that hint of sun and the outdoors. Perfect for a first course preceding a heavier main.
Course Appetizer, Soup
Cuisine American
Keyword scallops, seafood, watermelon
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Author Chef Scotty


  • 5 cups seedless watermelon, diced, divided
  • 1 cup cucumber, peeled, seeded, diced
  • 1 cup red bell pepper, seeded, diced
  • 1 cup yellow bell pepper, seeded, diced
  • 1-2 small jalapeƱo chiles, seeded, minced
  • 1/2 cup celery stalks, inner green part only, diced
  • 1 cup red onion, diced
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup Thai basil, finely chopped
  • 3 T fresh lime juice
  • 2 T red wine vinegar
  • 1/4 t salt
  • 1/2 cup fresh scallops, seared or raw
  • 1/2 cup fresh pea shoots


  • Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.    
  • Divide gazpacho among bowls; top with freshly sliced scallops & fresh pea shoots.