Watermelon Gazpacho

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 light lunch or dinner.

Watermelon gazpacho is a refreshing, summery twist on the classic Spanish cold soup, and it’s made for hot days when you want something light, cooling, and full of fresh flavor. Juicy watermelon brings a subtle sweetness that pairs beautifully with savory vegetables, creating a vibrant soup that’s both unexpected and incredibly satisfying. It’s the kind of recipe that proves soup absolutely belongs on the summer table.

This version puts a unique spin on traditional gazpacho by salting the fruits and vegetables before blending. That simple step helps them release their juices and intensifies every flavor, resulting in a brighter, more deeply seasoned soup. Everything comes together quickly in the blender using simple, fresh ingredients, and the finished gazpacho keeps well in the fridge, making it perfect for making ahead. It’s refreshing straight from the fridge and even freezes well, so you can enjoy a taste of summer long after the heat fades.

You might also enjoy my sweet corn gazpacho and my green tomato gazpacho.

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Watermelon Gazpacho Recipe

Prep: 10 minutes mins

Rest Time: 30 minutes mins

Cook: 0 minutes mins

Total: 40 minutes mins

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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 light lunch or dinner.

4

Ingredients

• ▢ 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)

Instructions 

• 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
  

Video

Notes

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. 

We use good-quality sherry vinegar, which has a sweet and mild taste. If yours tastes quite vinegary, reduce the quantity to 1 tablespoon. You can also substitute 2 tablespoons of sherry vinegar with 1 tablespoon of red wine vinegar. 

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 160kcal (8%), Carbohydrates: 10g (3%), Protein: 1g (2%), Fat: 14g (22%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 584mg (25%), Potassium: 155mg (4%), Fiber: 1g (4%), Sugar: 7g (8%), Vitamin A: 694IU (14%), Vitamin C: 14mg (17%), Calcium: 13mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.