When summer hits hard, there’s nothing quite like a chilled bowl of Watermelon Gazpacho to cool you down. This vibrant, sweet-savory twist on the classic Spanish cold soup is not only incredibly refreshing but also packed with vitamins and hydrating ingredients.
I still remember the first time I tasted Watermelon Gazpacho—it was during a steamy afternoon picnic with friends in southern Spain.
Someone had brought a cooler full of it in little jars, garnished with mint and crumbled feta.
That single sip was all it took—I was hooked.
I’ve been making my own version ever since, tweaking it to balance the sweetness of the melon with tangy lime and the brightness of fresh herbs.
It’s a recipe that brings people together and never fails to impress.
Why You’ll Love This
- Hydrating and refreshing: Made with water-rich ingredients like watermelon, cucumber, and tomatoes—it’s the ultimate thirst-quencher.
- No cooking required: Perfect for hot days when you don’t want to turn on the stove.
- Quick and easy: Ready in minutes with a blender and a handful of fresh ingredients.
- Great for entertaining: Serve in small glasses or bowls as an elegant appetizer or picnic snack.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisines: Spanish, Fusion, Summer
Servings: 4
Estimated Cost: $6 – $8
Equipment:
- Blender or food processor
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Large mixing bowl
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, chopped
- ¼ small red onion, chopped
- 1 small garlic clove
- 2 tbsp red wine vinegar or lime juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1–2 tbsp fresh basil or mint leaves (optional)
- Crumbled feta, diced cucumber, and mint for garnish (optional)
Step-by-Step Instructions
- Prepare the produce: Wash and chop all the fresh ingredients.
- Blend it up: In a blender or food processor, combine the watermelon, cucumber, tomatoes, bell pepper, red onion, garlic, red wine vinegar (or lime juice), and olive oil. Blend until smooth.
- Season to taste: Add salt and pepper to your preference. For extra flavor, toss in a few fresh basil or mint leaves and pulse again.
- Chill: Transfer the gazpacho to a bowl, cover, and chill in the refrigerator for at least 1 hour for the best flavor.
- Serve and garnish: Pour into bowls or glasses. Top with feta, diced cucumber, or fresh mint if desired. Serve cold.
Nutrition Facts
(Per Serving – Approximate)
- Calories: 110
- Carbohydrates: 14g
- Protein: 2g
- Fat: 7g
- Fiber: 2g
- Sugar: 9g
- Vitamin C: 35% DV
- Vitamin A: 30% DV
- Potassium: 300mg
Tips for Success
- Use ripe, sweet watermelon for the best flavor—taste it before blending!
- Don’t skip chilling time. It helps the flavors meld and enhances the refreshing feel.
- Strain for a smoother texture if you prefer a silkier soup—just pour through a fine mesh sieve.
- Balance the sweetness with a touch more lime or vinegar if needed.
Watermelon Gazpacho
Ingredients
- 4 cups seedless watermelon cubed
- 1 cup cucumber peeled and diced
- 1 cup cherry tomatoes halved
- ½ red bell pepper chopped
- ¼ small red onion chopped
- 1 small garlic clove
- 2 tbsp red wine vinegar or lime juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 –2 tbsp fresh basil or mint leaves optional
- Crumbled feta diced cucumber, and mint for garnish (optional)
Instructions
- Prepare the produce: Wash and chop all the fresh ingredients.
- Blend it up: In a blender or food processor, combine the watermelon, cucumber, tomatoes, bell pepper, red onion, garlic, red wine vinegar (or lime juice), and olive oil. Blend until smooth.
- Season to taste: Add salt and pepper to your preference. For extra flavor, toss in a few fresh basil or mint leaves and pulse again.
- Chill: Transfer the gazpacho to a bowl, cover, and chill in the refrigerator for at least 1 hour for the best flavor.
- Serve and garnish: Pour into bowls or glasses. Top with feta, diced cucumber, or fresh mint if desired. Serve cold.
Notes
- Use ripe, sweet watermelon for the best flavor—taste it before blending!
- Don’t skip chilling time. It helps the flavors meld and enhances the refreshing feel.
- Strain for a smoother texture if you prefer a silkier soup—just pour through a fine mesh sieve.
- Balance the sweetness with a touch more lime or vinegar if needed.
Common Questions
1. Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours. You can make it up to 2 days in advance.
2. Can I freeze Watermelon Gazpacho?
While you can freeze it, the texture may change slightly. Stir or blend again after thawing for best results.
3. Can I make it spicy?
Absolutely! Add a pinch of chili flakes or a slice of jalapeño to the blender for a kick.
4. What can I serve it with?
It’s great with crusty bread, grilled shrimp skewers, or as a starter before a BBQ meal.
Thank you for stopping by!
I hope this Watermelon Gazpacho becomes your go-to chilled soup this summer.
Wishing you sunny days, cool bites, and happy cooking adventures ahead!
