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Diva Diabetic's Watermelon Gazpacho

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“This is a DIVALICIOUS new twist on Gazpacho!”
1hr 5mins
4 bowls

Ingredients Nutrition


  1. Preheat oven to 500 degrees.
  2. Place chilies and garlic in aluminum foil; drizzle with 1/2 tablespoons of olive oil and toss; seal the package and roast on the middle oven rack for 35 minutes. Remove from oven and let cool for 10 minutes (chilies and garlic should be dark brown/charred on the outside).
  3. Peel skin away from the garlic, and remove the seeds from the chilies and dice all three.
  4. In a blender, puree the diced tomato, roasted chilies and garlic, and 1 3/4 cups of the watermelon. Pour in the Sherry vinegar and remaining olive oil and pulse. Add the onion, cucumber, lime juice and season with salt and pepper. Puree until smooth.
  5. Pour into chilled bowls and garnish with cilantro, Cotija cheese, and remaining 1/4 cup (of finely diced) watermelon. Serve chilled, with a side salad of mixed greens, manchego cheese and a splash of olive oil and sherry vinegar.

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