Ripe with eye-healthy nutrients, this sweetened take on a Spanish classic will have you throwing convention to the bulls!

Guest Post By: Bryton Ashman, Dominican University Nutrition and Dietetics Student

Before studying abroad in Spain, the idea of cold soup was as foreign to me as the country. Once I tried it, however, I was seeing stars! Light and refreshing, I was ready to hit the pavement and see the sights. Fast forward a few years, I look for anything to bring me back to my time traveling through Spain and, specifically, to the time I tried my first cup of gazpacho in a small, boutique restaurant located adjacent to the awe-inspiring Plaza Mayor in Salamanca. A riff on the traditional Alton Brown gazpacho recipe, this watermelon-based gazpacho is a fun (and easy) twist on the classic cold tomato soup that will have you feeling primed for the summer solstice.

As a future dietitian, I couldn’t believe my eyes that this easy-to-make recipe provides 3 servings of fruits and vegetables per cup. Fruits and vegetables, specifically watermelon, bell peppers, tomatoes, and cucumbers—all of which are included in this gazpacho—are ripe full of nutrients (Vitamins A, C, and E, lutein, zeaxanthin) that are as beneficial to eyesight as your favorite pair of shades. And, after all, what is good for the eyes is good for the soul. So, this summer pop out the blender for a quick taste of sunshine!

Caring for your eyesight never tasted so good. For more eye-inspired recipes like Beet Walnut Spinach Salad and Roasted Pepper and Goat Cheese Dip, head on over to iTunes or Google Play Store for a FREE download of the Eat Healthy Homemade Meals App.

Watermelon Gazpacho

4 servings

Prep time = 10 minutes
Blend time = 5 minutes No cooking required!


  • 3.5 cups tomato, chopped
  • 4 ounces seedless watermelon, cubed
  • 1 serrano pepper, diced
  • 1 ½ tablespoon red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • ½ tablespoon red onion, minced
  • 1 cucumber, seeded, minced
  • 1 green pepper, diced
  • Salt, to taste
  • Black pepper, to taste

Optional Garnish:

  • 1 tablespoon feta cheese crumbles
  • 1 tablespoon pistachio, crushed
  • Any leftover vegetables not used in soup


  1. Chop all vegetables to desired shape and size.
  2. Place tomatoes, watermelon, and serrano into blender. Puree tomatoes, watermelon, and serrano until one consistent texture.
  3. Add red wine vinegar and olive oil; pulse.
  4. Add in onion, green bell pepper, and cucumber to blender; puree. Sprinkle in salt and pepper to taste.
  5. Pour into serving bowl.
  6. Optional step: garnish with crushed pistachio and feta cheese crumbles

TIP: to make your watermelon gazpacho look as good as it tastes, top off the soup with any veggies you didn’t use in the soup.

Nutrition information per (1 cup) serving: 120 calories, 8 grams fat, 1 grams saturated fat, 3 grams protein, 12 grams carbohydrate, 0 milligrams cholesterol, 10 milligrams sodium, 3 grams dietary fiber, 8 grams sugar

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(1) Reader Comment

  1. Sounds delicious!

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