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Cover gazpacho and refrigerate until cold at least 1 hour and up to 4 hours. Pass through a fine sieve into a large bowl or plastic storage container discarding. Watermelon Gazpacho How To Make Raw Gazpacho Mix watermelon cucumber bell pepper basil parsley vinegar shallot oil and salt in a large bowl. Watermelon gazpacho recipe . Pour purée through a sieve into a bowl pressing on solids and discard seeds. Puree 4 cups watermelon in blender until smooth. Combine 5 cups watermelon and the cranberry juice in the jar of a blender and puree until mixture is smooth. Add remaining 1 cup diced watermelon and next 10 ingredients. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness. Stir in the diced tomato watermelon and cucumber the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Chill in the fridge for at least 1 hour. Transfer to another large bowl. Return juice to blender and blend together with ice almonds an