Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, August 22, 2007


Watermelon Gazpacho

Jyoti's Tasty Tip:

click on photo to enlarge

Have you tried locally grown watermelon? Try one in our produce department or if you can wake up a little bit early on Saturday morning, you can trek to the Matthews Community Farmers Market and buy two watermelons; one for eating and the other one for gazpacho. Yes, for gazpacho. If you think this is strange or you haven't tried this one, you are missing something. Until I tried this mixture, I never dreamed it would be so good.  But I'm always up for a challenge and this one won me over. We have some already prepared in our deli express if you're pressed for time.

Remember, it's all about the taste!   Chef Jyoti

Serves 8


1 small watermelon, seeded & chopped (4 cups)
1 large organic white onion, coarsely chopped
1 large organic cucumber, peeled, seeded, and chopped
2 cloves organic garlic, minced
1/2 bunch organic cilantro, chopped coarsely
1/4 cup organic lime juice
1 small organic jalapeno, seeded and minced
2 tablespoons organic balsamic vinegar
1 teaspoon sea salt and black pepper or to taste


  1. Combine the rest of ingredients and pulse in a blender or food processor in batches until coarsely chop into small bits.

  2. Pour the mixture into a big bowl. Taste and adjust seasonings.

  3. Chill the gazpacho before serving

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery