Chef’s Corner: Chilled Watermelon & Cucumber Gazpacho

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Read Time: 2 minutes

Contributed by Tony DiStefano, Director of Culinary Innovation

This Chilled Watermelon & Cucumber Gazpacho is a vibrant, no-cook soup that blends the sweetness of ripe watermelon with the crispness of cucumber, a hint of spice, and fresh herbs. It’s hydrating, healthy, and packed with flavor. Perfect as a starter or a light meal on warm days.

Recipe: Chilled Watermelon & Cucumber Gazpacho

Ingredients

  • 2 cups watermelon
  • ½  cup diced fresh tomato
  • 1 cup cucumber, peeled and chopped
  • 1/2 red bell pepper
  • 1 tbsp lime juice
  • 1 tsp red wine vinegar
  • 1/4 cup red onion
  • 1 tbsp olive oil
  • Salt to taste
  • Fresh mint or basil

Directions

  1. Blend all ingredients until smooth or blend on pulse for a chunkier version.
  2. Chill for 1–2 hours.
  3. Garnish with herbs and a drizzle of olive oil.
About Chef Tony

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director at Eastern Suffolk BOCES. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.

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