Mexican Quinoa Salad with Hot Honey & Lime Vinaigrette
July 25, 2026Gazpacho With A Tropical Twist
Watermelon & Pineapple Gazpacho
Soup
What to do when it is too hot to cook? Make a cold, refreshing gazpacho! I have a great recipe for Grilled Watermelon Gazpacho, but that means firing up the grill and it is too darn hot for that too. This recipe is so easy, just toss it all in the blender and chill!
I prefer a mini seedless watermelon as they are much smaller than a regular watermelon and, while not entirely seedless, they have less seeds than a regular watermelon. Dulcinea is our usual choice, but there was a new variety in the produce aisle called a Mini Midnight with a black green rind and ruby-red center. We did a taste-test (of course we did!), Tom liked the texture of the Dulcinea better while I liked the color of the Midnight, we thought the taste was pretty much the same. Dulcinea melons are available year-round, while the Mini Midnight melons are only available during peak summer months.
I used a fresh pineapple for this recipe but canned pineapple packed in pineapple juice would work just as well.
MaiTaiTom Heads-Up: Tracy likes her chile peppers hot (remember her Ghost Pepper Strawberry Jam?). If you are NOT one of those people, I would suggest using jalapeños rather than Serranos or only using one Serrano chile and be sure to remove all the seeds. 🥵
Sweet juicy watermelon, tropical pineapple, a hint of heat from the chiles and a pop of cooling mint and cucumber all add up to a refreshing twist on the traditional Spanish gazpacho. Stay cool!
Ingredients:
6 cups cubed, seedless mini watermelon (2 to 3 lb. mini watermelon)
2 cups fresh pineapple, cored and chopped (the one in the picture was 1 ½ pounds with the core)
1 English or Hot House cucumber, peeled and coarsely chopped
1 medium shallot, chopped
2 medium jalapeños or Serrano chiles, seeded and chopped (see note)
½ cups chopped fresh mint leaves (save 12 large leaves for garnish)
2 tablespoons good quality extra-virgin olive oil, divided
1 fresh lime, zested and then juiced
1 tablespoon Sherry vinegar or red wine vinegar
Kosher salt
½ cup Crème Fraîche
2 tablespoons pineapple juice
Directions:
In a large bowl, combine the chopped watermelon, pineapple, cucumber, mint, shallot, and jalapeño or Serrano chiles. Puree half the mixture and 1 tablespoon olive oil in a blender. Blend until almost smooth and transfer to a medium bowl. Repeat with the remaining mixture and 1 tablespoon olive oil and then transfer to the bowl.
In the medium bowl, stir in the freshly squeezed lime juice, the lime zest and the Sherry vinegar. Season to taste with Kosher salt. Cover and refrigerate until thoroughly chilled, at least 4 hours but better overnight to allow the flavors to meld.
When ready to serve, whisk the crème fraîche with 2 tablespoons pineapple juice in a small bowl. If you want to be fancy, chiffonade the reserved mint leaves otherwise use them whole. To serve, drizzle the pineapple crème fraiche over the chilled soup and garnish with the mint. To chiffonade: Stack the reserved leaves together, roll them tightly like a cigar, then cut across the rolled leaves with a sharp knife, producing fine ribbons.
If you don’t like tomatoes, this gazpacho makes for a refreshing alternative.
Makes 8 Cups
