07/20/2026
WATERMELON GAZPACHO 🍉🌿
Some recipes have a way of finding you again.
The warm summer weather had me craving something cold, and then I saw Mt Olympus Farm announce that their first gigantic watermelons of the season had arrived. That was all the inspiration I needed to dig through some old recipes.
I came across this watermelon gazpacho that I originally shared back in 2011.
The recipe was inspired by time I spent living in the Middle East, where I developed a deep appreciation for cooking with fresh herbs, bright citrus, exceptional produce, and simple ingredients.
One of my favorite memories is waking up early to the sound of an older gentleman making his way down our neighborhood street with a wooden cart piled high with enormous, ripe watermelons, calling out, “Avatiyach! Avatiyach! Avatiyach adom u’matok!” “Watermelon! Watermelon! Red and sweet watermelon!”
This recipe has a bit of its own story, too. The first time I made it, I hand-diced every ingredient. Only after he finished watching me labor in the kitchen, did my ex casually mention, “You know… there’s a food processor.” Naturally, I made it a second time to compare. Both versions were delicious, and over the years I’ve continued making both depending on the texture I’m in the mood for.
Whether you prefer it silky and smooth or bright and chunky, it’s hard to beat the combination of sweet watermelon, crisp cucumber, colorful peppers, fresh mint, lime, and good olive oil on a hot summer day. Not pictured, but def one of my favorites, add a handful of crumbled feta to the top for a little briny and saltiness which is a delicious complement to the sweet watermelon.
Scroll through for the original recipe.
🍉 P.S. If you’re anywhere near Richmond, Virginia, I highly recommend stopping by Mt Olympus Farm. Their first harvest of gigantic, incredibly sweet watermelons has officially arrived, and they look absolutely spectacular. Summer is officially watermelon season!
