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Meatless Monday Recipe: Watermelon Gazpacho

Searching for something refreshing without having to turn on your oven? Look no further! This week for your Meatless Monday recipe, we're hooking you up with our tried-and-true watermelon gazpacho.

This cold soup features vibrant summertime classics, with a hint of spice. Hit up your local farmer's market, break out the blender, and let's get cooking!

Watermelon gazpacho topped with summer vegetables
Watermelon Gazpacho by Soj Foods


  • 2 c cubed watermelon

  • 2 c cubed tomatoes

  • 2 c cubed cucumber, peeled

  • ½ red pepper

  • ½ jalapeno

  • 4-5 cloves garlic

  • ½ large red onion

  • 2-3 tbsp sherry vinegar

  • 2 tbsp olive oil

  • 2 tbsp Calabrian chili oil

  • 1-1.5 tsp salt

  • 1 tsp cumin


1. Liquify all ingredients in a blender. Place in the fridge to chill for 2-3 hours.

2. For garnish, dice a small amount of tomato, cucumber, pepper, watermelon & red onion. Shave (with a microplane) 1 clove garlic then toss with olive oil, salt & a dash of vinegar.

3. Top gazpacho with 1 tbsp of chopped veggies.



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