Hey y'all! If you're searching for a dish that's fresh, vibrant, and utterly refreshing, this Watermelon Gazpacho is about to be your new summer favorite. It's the ultimate chilled soup for picnics, BBQs, or any time you want to beat the heat with something light and flavorful. Bursting with the sweet taste of watermelon and a zesty kick of veggies, it's both hydrating and satisfying. Let's get cooking!
Why You'll Love This Watermelon Gazpacho
- Super quick and easy—ready in just 20 minutes with no cooking required.
- Deliciously sweet and tangy, bursting with summer flavors in every spoonful.
- Perfectly hydrating and low in calories, making it a healthy appetizer or snack.
- Great make-ahead dish for gatherings, picnics, or light lunches.
- Customizable for all palates—adjust the spice or add toppings to suit your taste.
Watermelon Gazpacho Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup English cucumber, peeled and diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- 1 medium tomato, cored and diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (optional, for heat)
- Fresh basil or mint, for garnish
How to Make Watermelon Gazpacho: Step-by-Step Directions
Step 1: Prep the Produce
Chop the watermelon, cucumber, red bell pepper, red onion, and tomato into small, even pieces for smooth blending.
Step 2: Blend the Soup
Add the watermelon, cucumber, bell pepper, onion, and tomato to a large blender or food processor. Blend until smooth, about 45 seconds. For a chunkier texture, pulse a few times and leave some small pieces.
Step 3: Season and Chill
Pour the mixture into a large bowl. Stir in olive oil, red wine vinegar, lime juice, salt, black pepper, and cayenne (if using). Cover and refrigerate for at least 1 hour to chill completely and allow flavors to meld.
Step 4: Serve and Garnish
Ladle the chilled gazpacho into bowls. Garnish with fresh basil or mint, a drizzle of olive oil, and extra diced cucumber or watermelon if desired.
Watermelon Gazpacho Notes
- For best texture, use very ripe, seedless watermelon. Not sure how to pick one? Learn how to pick and cut watermelon here.
- If you prefer a smoother soup, strain the gazpacho through a fine mesh sieve after blending.
- This chilled soup tastes best when served super cold—chill your serving bowls for an extra refreshing touch.
Watermelon Gazpacho Variations
- Spicy Gazpacho: Add ½ jalapeño (seeded and chopped) for a fiery twist.
- Tropical Gazpacho: Swap half the watermelon for ripe mango or pineapple.
- Herb-Forward Gazpacho: Add a handful of fresh cilantro or parsley to the blend.
Equipment Needed for Watermelon Gazpacho
- Large blender or food processor
- Sharp chef's knife
- Cutting board
- Mixing bowl
- Ladle and serving bowls
- Spoon for stirring
Watermelon Gazpacho Storage & Shelf Life
Store leftover Watermelon Gazpacho in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some separation may occur. Freezing is not recommended as it can affect texture.
Serving Suggestions and Pairings for Watermelon Gazpacho
- Serve with crusty bread, crostini, or grilled cheese for a light meal.
- Pair with grilled shrimp or chicken skewers for a protein boost.
- Enjoy as a refreshing starter for summer barbecues or potlucks.
Pro Tips for the Best Watermelon Gazpacho
- Use a high-powered blender for the creamiest texture—see more blender tips at Serious Eats.
- Allow the soup to rest in the fridge for at least an hour (or overnight!) for maximum flavor infusion.
- Balance the sweetness with extra lime juice or a pinch more salt if your watermelon is particularly ripe—taste and adjust!
Watermelon Gazpacho FAQ
- Can I make Watermelon Gazpacho ahead of time?
- Absolutely! It actually tastes better when prepared a few hours in advance so the flavors can meld.
- Is Watermelon Gazpacho healthy?
- Yes—it's low in calories, rich in vitamins, and naturally hydrating. Check out this article on watermelon health benefits for more info.
- What if I don't have red wine vinegar?
- You can substitute with apple cider vinegar or freshly squeezed lemon juice for a slightly different tang.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients
- 4 cups seedless watermelon, cubed
- 2 medium ripe tomatoes, chopped
- 1 cup cucumber, peeled and diced
- ½ red bell pepper, chopped
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh mint leaves, chopped
- Salt and black pepper to taste
Instructions
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1In a blender or food processor, combine the watermelon, tomatoes, cucumber, red bell pepper, and red onion.
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2Blend until smooth. If desired, blend in batches for a smoother texture.
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3Add the lime juice, olive oil, chopped mint, salt, and black pepper. Blend again until well combined.
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4Taste and adjust seasoning as needed. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
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5Serve cold, garnished with extra mint leaves or diced vegetables if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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