Veggie, Papaya and Watermelon Gazpacho with Jalapeno


  • 2 cups papaya, peeled, seeded and cubed
  • 3 cups watermelon, peeled, seeded and cubed
  • 1 tablespoon cold-pressed extra virgin olive oil (or avocado oil)
  • 2 tablespoons lime juice
  • 1 small tomato, seeds removed
  • 1 red bell pepper, seeded and chopped
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 6 cloves garlic, crushed
  • 1 jalapeno pepper, seeded and chopped
  • Cumin, to taste
  • Paprika, to taste
  • Unrefined sea salt, to taste
  • Garnish: Finely chopped celery and red bell pepper


  1. Add papaya, watermelon, olive oil, lime juice and tomato to a high-speed blender (such as a Vitamix) and process until smooth and creamy. Set aside.
  2. Place bell pepper, carrots, celery, garlic and jalapeno pepper in a food processor and pulse several times to finely chop the vegetables. Transfer vegetable mixture to a large serving bowl.
  3. Pour the watermelon-papaya mixture into the bowl with the chopped vegetables. Season with cumin, paprika and salt to taste. Refrigerate for 1 hour.
  4. Garnish with finely chopped celery and red bell pepper. Serve chilled.