Watermelon Gazpacho

Chilled soup in bowl
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Celebrate summer with this cooling soup. Chilled soups are a refreshing, light and satisfying meal or side to your favorite summer dish. And this Watermelon Gazpacho is also 100% Reboot friendly, meaning you can use it as a meal if you’re currently doing a juice-plus-eating 10-day or 15-day Reboot plan.

Watermelon isn’t just refreshing. It’s also an excellent source of electrolytes like potassium. Potassium-rich fruits and vegetables, as part of a healthy, plant-based diet, can promote heart health and lower blood pressure. Watermelon also provides magnesium, an electrolyte that plays a role in metabolism and bone health.

And just the watermelon in this recipe provides over 80% of your daily vitamin C needs–go antioxidants! Other notable nutrients include calcium and phosphorus for electrolytes and bone health; there’s folate for healthy blood and heart health, plus you’ll enjoy fiber and protein in this chilled soup.

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  • 4 cups chopped watermelon flesh
  • 1 1/2 cups chopped tomato
  • 1 small red onion
  • 1 red bell pepper
  • 1 cucumber
  • 1 Serrano chili pepper
  • ¼ cup chopped scallions
  • 1 clove garlic
  • 1 tbsp olive oil
  • Sea salt to taste
  • Black pepper to taste
  • Lime juice from ½ lime
  • ¼ cup red wine vinegar
  • ½ avocado, diced
  • 1 tbsp fresh mint leaves, coarsely chopped


1. Wash all produce well, including watermelon and lime.

2. Prep the produce: Cut the watermelon in half and save the rind for later juicing. Chop the red pepper, removing the stem and seeds (discard or save for making a spicy juice). Crush the garlic with knife and discard papery peel. Chop the watermelon flesh into about 1/2-inch cubes. Dice the onion, cucumber, scallions, serrano pepper and tomato.

3. Add half of chopped melon, half of the onion, half of the cucumber, half of the scallions, half of the red pepper, and half of the tomato to the bowl of a food processor or blender. Add all of the Serrano pepper, garlic and olive oil.

4. Pulse until smooth.

5. Pour the puree into a large bowl, and add the remaining half of the watermelon chunks, onion, cucumber, scallions, red pepper and tomato. Stir in the sea salt and black pepper to taste. Add the lime juice. Gently add in red wine vinegar, slowly, tasting as you go. The goal is to balance out the sweetness of the watermelon and tomato without making your gazpacho too acidic in flavor.

6. Ladle soup into bowls. Top with remaining scallions, diced avocado and mint leaves.


Tomato – any variety of tomato including heirloom

Red onion – white onion

Scallion – cilantro

Mint – basil

Red bell pepper – green bell pepper or yellow pepper

Serrano chili pepper – jalapeño, habanero or other hot pepper

Prep time: 20 minutes

Total time: 20 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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