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Grilled Watermelon Gazpacho

This is the perfect starter for a summer dinner or a lunch meal. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. —George Levinthal, Goleta, California
  • Total Time
    Prep: 10 min. + chilling Grill: 10 min. + cooling
  • Makes
    4 servings


  • 2 tablespoons olive oil, divided
  • 1/4 seedless watermelon, cut into three 1-1/2-in.-thick slices
  • 1 large beefsteak tomato, halved
  • 1/2 English cucumber, peeled and halved lengthwise
  • 1 jalapeno pepper, seeded and halved lengthwise
  • 1/4 cup plus 2 tablespoons diced red onion, divided
  • 2 tablespoons sherry vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon pepper
  • 1 small ripe avocado, peeled, pitted and diced


  • Brush 1 tablespoon olive oil over watermelon slices, tomato, cucumber and jalapeno; grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat, reserving one watermelon slice.
  • When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add 1/4 cup onion, vinegar, lime juice and seasonings. Process in batches in a blender until smooth, adding remaining olive oil during final minute. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled.
  • To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut reserved watermelon slice into wedges. Garnish bowls or glasses with wedges.
Nutrition Facts
1 cup: 181 calories, 12g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 19g carbohydrate (13g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1 fruit.

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