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+ servings

Roasted Pepper and Watermelon Gazpacho

Prep Time 30 minutes
Chilling 4 hours
Servings 4
Calories 160kcal


  • 2 bell peppers
  • 2 cups cubed watermelon
  • 4 medium tomatoes rough chopped
  • 1/2 red onion rough chopped
  • 3 tablespoons Ava Jane’s Kitchen Avocado Oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Los Muertos Barbecue seasoning
  • 1/2 teaspoon Ava’s Favorite Burger seasoning
  • 1-2 cups broth or water
  • Juice of 1 lime
  • Colima Sea Salt
  • For serving: chopped fresh herbs croutons, pepitas


  • Preheat a gas or charcoal grill to high heat. Place the peppers directly on the grates and roast, turning, until peppers are black. Immediately transfer to a bowl and cover with plastic wrap. Let sit for a few minutes. Remove peppers and peel off skin using a clean kitchen towel or your hands.
  • Transfer peppers to a blender.
  • Add the watermelon, tomatoes, onion, oil, vinegar, and seasonings. Blend, streaming in broth until you have reached desired texture. Add the lime juice.
  • Transfer to an airtight container and refrigerate for at least 4 hours.
  • Remove from fridge and serve immediately.


You can skip roasting the peppers if you want and use jarred roasted peppers. You can also add a jalapeño if you want a bit of heat.


Calories: 160kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 525mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3320IU | Vitamin C: 100mg | Calcium: 25mg | Iron: 1mg