Watermelon Gazpacho

Makes: 10 cups

  • 250 g (2) red pepper
  • 1 corn cob
  • 454 mg seedless watermelon, chopped
  • 900 gm red heirloom tomatoes, diced
  • 450 gm cucumber, peeled, quartered
  • 1 chipotle in adobo sauce, seeded, diced (or piece of chill)
  • 2 spring onions
  • 1 garlic clove
  • 45 ml (3 tbsp) lime juice
  • 5 g (⅓ cup) fresh coriander leaves
  • 30 ml (2 tbsp) olive oil
  • 2 ½ teaspoons sea salt


Roast the red bell pepper over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over flame, turning frequently until the corn is charred.
Roughly chop the roasted red pepper and cut the corn off the cob. Combine in a large-size bowl with watermelon, tomatoes, and cucumber.
Add chilli, spring onions, garlic, lime juice, coriander, olive oil and salt and lightly mix.
Place a third of the mixture into a blender in the order listed and secure lid.
Start the machine and slowly increase speed
Blend for 10 seconds.
Transfer to a jug and repeat with remaining ingredients. Thoroughly chill before serving.


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