This watermelon gazpacho recipe is perfect for hot summer days. A delicious blend of fruit and veggies, this cold summer soup is easy to make, healthy, and has the perfect balance of savory and sweet.
When the summer heat kicks in, nothing beats a refreshing and light dish to cool you down. Enter watermelon gazpacho!
This delicious variation of the traditional tomato-based soup is bursting with the natural sweetness of juicy watermelon and the zing of fresh vegetables and herbs. And, if you’re looking for a way to use up those summer veggies in your fridge you forgot about this cold soup is perfect.
All you have to do is blend, chill, and consume. Yes, it’s that easy!
This delicious watermelon soup was inspired by my refreshing watermelon salad with tofu feta cheese and cucumber. A delightful mixture of sweetness with a hint of spice this mouthwatering watermelon gazpacho will leave you feeling refreshed and satisfied. Let’s do it!
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Ingredients
Watermelon gazpacho is the ultimate summer dish made with sweet watermelon, red wine vinegar for acidity, and a kick of freshness from cucumber, red bell pepper, mint leaf, and fresh basil. The one ingredient that is noticeably absent is olive oil. So, you can rest assured this cold soup is fat-free and low in calories.
- sweet watermelon
- cucumber
- Roma tomatoes
- red bell pepper
- small red onion
- garlic
- fresh basil leaves
- fresh mint leaves
- red wine vinegar
- salt and pepper to taste
See the recipe card down below for exact amounts and detailed instructions.
How to make watermelon gazpacho
By following these simple steps, you’re going to create a refreshing and flavorful gazpacho that will impress your guests or provide a delightful treat for yourself. So grab your ingredients, and your blender, and get ready to enjoy the vibrant flavors of this amazing cold watermelon soup.
Combine all of the ingredients in a blender or food processor and blend for 1-2 minutes.
Pour into a large serving bowl or individual bowls and chill for at least an hour.
Garnish with chopped cucumber, red onion, and more watermelon.
Enjoy!
Hint: for extra brightness and flavor add a squeeze of lime juice right before serving.
Variations
Gazpacho was made for raiding and cleaning out the fridge and tossing anything into the blender that sounds good! Here are a few examples…
- Make it Spicy – sprinkle in some chili pepper flakes or diced jalapeños
- Tofu feta cheese: crumble some of my tofu feta on top for a garnish
- Add more fruit – mango, papaya, strawberries, or cantaloupe are excellent additions
- Veggies – zucchini, kale, spinach, or even beets are great
- Fresh herbs: depending on your taste oregano, thyme, and even sage can add a depth of flavor that’s a bit unusual and intriguing
If you want just a normal gazpacho recipe that’s savory without the sweetness, try this spicy gazpacho recipe by Monkey & Me Kitchen Adventures!
Equipment
Equipment can have a big impact on how a recipe turns out. You could a regular blender or food processor. But, I have found when making soups and stews nothing beats my Vitamix or Cuisinart.
Storage
Gazpacho can be stored in an airtight container in the refrigerator for 4-5 days.
Top tip
Be sure and use a very ripe watermelon so the juice will be super sweet. A non-ripe watermelon tends to have a bitter aftertaste and a harder texture.
FAQ
The best part of this cold soup is that it is fresh, and uses fresh vegetables and fruits, and is best when enjoyed fresh. If you decide to freeze it you will lose a big sense of its freshness. Although I don’t recommend freezing you can do it. However, you will need to blend once more before consuming.
Gazpacho is a classic cold Spanish soup, perfect for sweltering summer days. Traditionally, it’s made with fresh tomatoes, cucumbers, red onion, and garlic. But, in this case, we add sweetness from watermelon making it even more refreshing.
Yes and no. If you eat like a normal person you should be fine and it’s good for your digestion system. But, if you go crazy it can have the opposite effect. So, don’t eat like 10 pounds of watermelon in one sitting.
What goes with watermelon gazpacho?
These are my favorite dishes to serve with this watermelon gazpacho:
Related
Looking for more healthy summer recipes? Try these:
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Refreshing Watermelon Gazpacho
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
- Category: Vegan Soups & Stews
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Description
This watermelon gazpacho recipe is perfect for hot summer days. A delicious blend of fruit and veggies, this cold summer soup is easy to make, healthy, and has the perfect balance of savory and sweet.
Ingredients
- 4 cups of fresh watermelon, cubed
- 1 cucumber, peeled and chopped
- 2 Roma tomatoes
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- ¼ cup of fresh basil leaves
- ¼ cup fresh mint leaves
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions
- Start by cubing the watermelon and remove the seeds if needed. Set aside 1 cup of the watermelon cubes for garnishing. Peel and chop the cucumber, tomatoes, red bell pepper, red onion, and garlic. Set aside a small portion of each if you wish to garnish.
- In a blender or food processor, combine the watermelon cubes, cucumber, tomatoes, red bell pepper, red onion, garlic, basil leaves, and mint leaves. Blend all of the ingredients until smooth and well combined. Add the red wine vinegar to the blender and blend again to incorporate them into the mixture.
- Season with salt and pepper according to your taste preferences.
- Pour the gazpacho into a large bowl or individual serving bowls. Cover the bowl(s) and refrigerate for at least one hour to allow the flavors to meld and the gazpacho to chill. While the gazpacho is chilling, prepare the garnishes by finely dicing the reserved watermelon, cucumber, red bell pepper, red onion, basil, and mint leaves.
- Once chilled, remove the gazpacho from the refrigerator and give it a quick stir. Ladle the gazpacho into bowls and sprinkle the garnishes over the top.
- For an extra burst of flavor, you can add a squeeze of lime juice.
- Serve the watermelon gazpacho immediately and savor its cool and refreshing taste.
Notes
Gazpacho can be stored in an airtight container in the refrigerator for 4-5 days. Unfortunately, it does not freeze well.
Be sure and use a very ripe watermelon so the juice will be super sweet. A non-ripe watermelon tends to have a bitter aftertaste and a harder texture.
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 91
- Sugar: 14.7 g
- Sodium: 9.2 mg
- Fat: 0.6 g
- Carbohydrates: 21.2 g
- Fiber: 2.9 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: watermelon gazpacho, watermelon soup, cold soup, easy vegan recipes, summer recipes, easy plant-based recipes, gluten-free recipes
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