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This summery watermelon gazpacho celebrates the best of the season! It's an easy-breezy recipe filled with juicy watermelon and fresh summer veggies. Sip it from a cup or eat it with a spoon for a refreshing and healthy light lunch or dinner.
In North America, soup is one of those meals that gets sidelined when the weather starts to warm. That's not the case in other countries like Spain where soup is made in the heat of summer, with the freshest seasonal ingredients available, and enjoyed cold.
Watermelon gazpacho is a savory-sweet cold soup that's bursting with fresh flavors. It's healthy, light, refreshing, and easy to make using just your blender.
Our watermelon gazpacho recipe is made a little differently than most. We salt the fruits and vegetables before blending them to help them release all their juices and wonderful flavors. This unique step is simple, but it makes for an especially delicious gazpacho!
Why you'll love watermelon gazpacho
- It's easy to make in the blender
- It's healthy, light, and refreshing
- It requires only simple, fresh ingredients
- It keeps well so it's a great recipe for making ahead
- It freezes well (for up to 6 months)!
How to make watermelon gazpacho
If this is your first time making gazpacho, you'll be surprised at how easy it is to make. Here's how it comes together in a few simple steps:
- Start by salting the fruit and veggies. Place the watermelon, tomatoes, pepper, cucumber, red onion, and garlic into a large bowl and sprinkle salt over top. Let it rest on your counter or in your fridge.
- Now blend it all up. Transfer the veggies (including their juices) to your blender. Add the olive oil, sherry vinegar, mint, and basil and blend on high until it's nice and smooth.
- Serve it topped with small cubes of watermelon, some feta, mint, and basil. Enjoy!
Watermelon gazpacho ingredients
Gazpacho is such a fresh and flavorful soup that celebrates summer fruits and vegetables. We recommend sourcing the freshest ingredients you can find. Here's what you'll need to make this delicious and refreshing watermelon gazpacho:
- Bell pepper
- English cucumber
- Red onion
- Jalapeño pepper
- Sea salt
- Olive oil
- Sherry vinegar
- Mint and/or basil
- Feta cheese, cubed watermelon, fresh mint and/or basil – to serve
Tip: This recipe makes a mildly spicy watermelon gazpacho. We remove the seeds from the jalapeño pepper so that it only gives the gazpacho the tiniest tingle of heat. If you're very sensitive to spice, feel free to omit it.
Can I make it ahead of time?
Yes! Gazpacho is a great make-ahead recipe. It keeps well for up to 3 days in your fridge in a sealed container. Shake or mix up the soup again before pouring a bowl.
Can you freeze gazpacho?
Yes! Gazpacho freezes very well. Store it in your freezer for up to 6 months.
Is gazpacho gluten-free?
Gazpacho is normally made with a few slices of white bread. Instead, we make ours with more extra virgin olive oil. It mimics the bread by adding a creaminess while keeping it gluten-free.
What are the best tomatoes for gazpacho?
Use the ripest tomatoes you can find. If the tomatoes are too soft for slicing and eating, they'll be perfect for gazpacho. If you can't find any very ripe tomatoes, cherry tomatoes can be used instead.
Ideas for serving watermelon gazpacho
We like to serve gazpacho with other recipes that require minimal cooking or are cooked on the grill. Here are a few of our favorite summertime recipes that pair well with this cold soup:
- Chili Lime Shrimp
- Best Grilled Chicken Breast
- Prosciutto Wrapped Grilled Peaches
- Grilled Potato Salad with Scallion Pesto
- Summertime Easy Caprese Pizza
- Summer Quinoa Salad with Cherries and Almonds
This watermelon gazpacho's pretty red hue makes it a good choice for serving on special occasions, too. Pour it into clear shooter glasses for a fun appetizer or snack that everyone will love!
- 3 cups cubed watermelon
- 3 ripe tomatoes (chopped)
- 1 red pepper
- ½ English cucumber
- 2 tablespoon chopped red onion
- 1 jalapeño pepper (see notes)
- 1 clove garlic
- 1 teaspoon sea salt
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar (see notes)
- 2 tablespoons EACH: fresh mint and basil
- Cubed watermelon, feta cheese, mint, and basil (to serve)
- Place the watermelon, tomatoes, pepper, cucumber, red onion, and garlic into a large bowl and sprinkle the salt over the top. Let the bowl rest on your counter for 30 minutes, or in your fridge for up to 24 hours.3 cups cubed watermelon, 3 ripe tomatoes, 1 red pepper, ½ English cucumber, 2 tablespoon chopped red onion, 1 jalapeño pepper, 1 clove garlic, 1 teaspoon sea salt
- Transfer the veggies and their juices to your blender. Add the olive oil, sherry vinegar, mint, and basil and blend on high until smooth. Taste and add more salt if needed.¼ cup extra virgin olive oil, 2 tablespoons sherry vinegar, 2 tablespoons EACH: fresh mint and basil
- Serve the gazpacho topped with small cubes of watermelon, some feta, mint, and basil.Cubed watermelon, feta cheese, mint, and basil
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.