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Recipe Collection

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Watermelon Gazpacho with Fresh Dill

Watermelon Gazpacho with Fresh Dill Related:   appetizers, gluten-free, July 4th, low-fat, North America, pareve, Rosh Hashanah, Shabbat, soups, Sukkot, vegan, vegetarian, Yom Kippur

Prep time: 15-20 mins + overnight chilling

Cook time: 5 mins

Yield: About 5 cups

This gazpacho is the perfect summer appetizer—light, refreshing and delicious. It is also great to eat before and after the Yom Kippur fast because it is incredibly hydrating. And no need to turn on your stove except to boil water!


  • 2 large tomatoes
  • ½ jalapeño pepper, or to taste
  • 5 cups fresh watermelon, cubed
  • 2 teaspoons red wine vinegar
  • ½ cup extra virgin olive oil
  • 4 tablespoons red onion, minced
  • 1 cucumber, seeded and diced
  • 4 tablespoons fresh dill, minced
  • Salt and pepper to taste


  • Bring a pot of water to a boil and set aside a bowl of ice water. Using a paring knife, make a small X in the bud end of each tomato. Drop tomatoes into boiling water for 15 seconds, transfer to ice water and then pull off the skins. Puree tomatoes, pepper and half of the watermelon using a large blender or a hand held immersion blender. Pour in red wine vinegar and olive oil while pureeing. Add the onion, cucumber and half of the dill, and keep pureeing! Season with salt and pepper to taste. Stir in the remaining dill and cubes of watermelon. Chill in the refrigerator overnight to let the flavors come together, and serve cold.

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