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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.