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Watermelon Dessert Gazpacho

I recently became a victim of believing I picked the perfect watermelon. Only to get home and cut me a slice to discover that my salivating mouth was about to be disappointed by an unsweetened watermelon. I was not going to let that stop me from eating a sweet delicious treat. That’s how I came up with a dessert that’s normally served as a Spanish savory soup with tomatoes and cucumbers. I went a different route and used mangoes and agave to make this a new summer classic.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: Southern
Servings: 4


  • 4 cups watermelon seeded, rind removed
  • 1 mango sliced
  • 6 oz. raspberries
  • ¼- ½ cup agave
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Juice of 1 lime
  • Pinch salt
  • ½ teaspoon vanilla extract
  • 6 mint leaves more for garnish
  • 4 scoops mango sorbet


  • Add all ingredients to a blender except the ice cream. Chill in refrigerator for 2 hours, serve in a bowl or glass and serve with ice cream and a mint sprig for garnish.