Watermelon Mango Gazpacho

I came home from our trip armed with plenty of fish and Laughing Raven recipes. I also bought this cookbook at Old Harbor Books in Sitka, which I read cover to cover before I got home.It seems like I should be cooking up a storm right now. But I have to be honest with you; I’m dragging. There’s nothing like a trip to Alaska to fully appreciate Florida summer in all its swampy glory. Was it this hot before I left?This is the perfect recipe to ease back in. My friend Julie, an artist and gardener from my hometown, posted a photo of her watermelon gazpacho on Instagram. I loved all the vibrant colors. She said she added some mango that evening on a whim and raved over the results. I was intrigued, so I put it at the top of my list of recipes to try once I got back. She gave me a few pointers, and it came out amazing. It’s now my favorite gazpacho ever. I know it sounds sweet and fruity, but I can assure you this is no smoothie bowl. Far from it. In a blind taste-test, you’d probably be surprised there’s no tomato. That’s because all the other savory and spicy elements balance out the mango and watermelon perfectly. It’s velvety smooth and definitely filling. One day I’ll try it with some grilled shrimp or garlic toast, but for now I’m enjoying this ridiculously easy, refreshing gazpacho all by itself.I’ll post some Alaska-inspired recipes as soon as I nail them down, so check back with me soon.

Watermelon Mango Gazpacho
  1. 4 cups diced watermelon
  2. 3 cups diced mango
  3. 1 cup diced cucumber
  4. 1 cup torn bread (or 1/2 cup breadcrumbs or panko)*
  5. 1/2 cup sliced green onions
  6. 1/2 cup diced red pepper
  7. 1 jalapeno, sliced (optional)
  8. 1-2 cloves garlic
  9. 1 cup basil leaves
  10. 1 tablespoon lime juice
  11. 1 tablespoon red wine vinegar
  12. 1/4 teaspoon smoked paprika
  13. 1/4 teaspoon ground cumin
  14. 1/4 teaspoon ground coriander
  15. salt and pepper, to taste
  16. 3/4 cup olive oil
  1. diced avocado, watermelon, and mango
  2. basil
  3. fresh lime juice
  4. toasted pepitas (if you like a bit of crunch)
  1. Add the watermelon, mango, cucumber, bread or crumbs, green onions, red pepper, jalapeño, garlic, basil, lime juice, vinegar, and spices to the jar of a blender. Blend well. While the machine is running, slowly drizzle in the olive oil.
  2. Refrigerate until ready to serve.
  3. Top with diced avocado, watermelon, mango, basil leaves, and a squeeze of fresh lime juice.
  1. *gluten free is fine
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14 Comments Watermelon Mango Gazpacho

  1. bt July 25, 2017 at 10:14 am

    Looks like a perfect hot afternoon snack. I like the serving dishes, too! Easy to pack for the beach or boat.

    1. suwanneerose July 25, 2017 at 10:35 am

      Yep! If you leave off the bits, you don’t even need a spoon!

  2. Julie July 25, 2017 at 1:33 pm

    I’ve been looking for this. I knew you would have interesting and tasty additions! It looks and sounds awesome, and I can’t wait to try it.

    1. suwanneerose July 25, 2017 at 3:22 pm

      Thanks for the inspiration, Julie! I never would have thought to use watermelon and mango. They play well together.

  3. Nicole July 27, 2017 at 9:29 am

    This recipe sounds delish. I’ve still got a batch of mangos from a friend’s tree, so I think I’ve got a recipe to try this weekend! Looking forward to seeing your Alaska pics 🙂

    1. suwanneerose July 27, 2017 at 10:00 am

      I hope you love it as much as I do, Nicole! Enjoy those mangos!

  4. Coley July 31, 2017 at 9:57 am

    This is not too far off from my watermelon gazpacho! Although mine, naturally, has tomatoes. 🙂 It’s one of our absolute favorites in the summer. I love the addition of mangoes to give more of that sweet and tangy flavor.

    1. suwanneerose August 5, 2017 at 1:57 pm

      I missed that recipe, but it looks awesome! I’ll try it in the fall when I’ve got some homegrowns. You’d be appalled by the tomatoes in FL right now. So glad I found a substitute for summertime.

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  7. Sue July 18, 2019 at 11:31 pm

    This sounds delicious. How many servings for this recipe?

    1. suwanneerose July 19, 2019 at 8:02 am

      We usually get about 4 bowls out of a batch. The mason jars I used here are 8 ounces, which I think is a large serving, and I was able to fill 3.

  8. Sue July 19, 2019 at 12:15 pm

    Thanks so much. Will be giving it a try this weekend.

    1. suwanneerose July 19, 2019 at 12:44 pm

      Enjoy it, Sue! Nothing better than gazpacho for a heat wave!

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