Photo: Karry Hosford
8 servings (serving size: 3/4 cup)

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

How to Make It

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

Ratings & Reviews

kerrysmom's Review

July 21, 2013

mja489's Review

August 27, 2012
really delicious. My husband liked it better than tomato gazacho. Very easy to make. Made no changes.

slifland's Review

August 06, 2011
This is amazing! I didn't use the juice - and wouldn't recommend using it. I think it would take away from the taste of the fruits and veggies. Delish.

StewratK's Review

June 30, 2011
This recipe is fantastic. I make it every summer. It's a great combination of sweet and spicy (I add more hot sauce than is called for). And it's great way to use up whole watermelons!

msl4home's Review

May 24, 2011