Watermelon Gazpacho

This watermelon gazpacho recipe SO refreshing on hot summer days! The watermelon's subtle sweetness perfectly balances this cool, savory soup.

Watermelon Gazpacho

This watermelon gazpacho recipe is the perfect dish for hot summer days. In the past few weeks, I’ve gone from hot Austin to hot New York to hot Chicago. Now that I’m visiting my parents in Chicago’s west suburbs, I’m making this recipe as much as I can. I can’t think of anything as refreshing and hydrating as watermelon, so this cold soup really hits the spot. If it’s warm where you are, try it ASAP!

And just a heads up, this recipe makes a lot of watermelon gazpacho. It gets better as it chills, so I love to keep it in the fridge for quick lunches all week.

Chopping watermelon Tomatoes, cucumber, and green onions in a blender

How to Make Watermelon Gazpacho

I always thought watermelon gazpacho seemed like an odd concept, but here’s the thing – when everything is mixed together, the soup doesn’t actually taste like watermelon. Tomatoes, cucumber, red pepper, scallions, and herbs make it tangy and savory. Instead of making the soup sweet, the watermelon nicely balances these flavors. The final dish is rich, tangy, and complex – not too sweet at all.

When I make this recipe, I also add half a jalapeño for spice, but you can leave that out if you’re not into spicy things.

Watermelon Gazpacho in a blender

To make this recipe, combine all the cubed watermelon and half the tomatoes, cucumber, red bell pepper, and green onion in a blender. Finely dice the remaining veggies and set them aside.

To the blender, add the extra-virgin olive oil, red wine vinegar, fresh basil, garlic, salt, pepper, and jalapeño, if using. Puree the soup until it’s completely smooth. Then, transfer it to a large bowl or individual jars and stir in the reserved veggies. Chill for at least 3 hours, or overnight, to allow the flavors to develop. Enjoy!

Watermelon Gazpacho in jars

Watermelon Gazpacho Serving Suggestions

When you’re ready to eat, top the chilled soup with garnishes. I love to add extra chopped veggies, avocado, and microgreens. A dollop of sour cream or plain Greek yogurt, minced basil or parsley, or a sprinkle of hemp seeds would also be delicious.

Enjoy the watermelon gazpacho on its own with good crusty bread, or pair it with a salad or sandwich for a larger meal. It would be fantastic with any of these recipes:

If I’m not in the mood for a sandwich or a salad, I often serve this soup with labneh, hummus, tzatziki, or baba ganoush and homemade pita for dipping.

Watermelon Gazpacho Recipe

More Favorite Cold Soups

If you love this watermelon gazpacho recipe, try one of these chilled soup recipes next:

And if you love watermelon, try making my Watermelon Salad with Feta and Lime Juice, Watermelon Tomato Salad, or Watermelon Margaritas next!


4.9 from 28 reviews

Watermelon Gazpacho

 
Prep time
Total time
 
This super refreshing watermelon gazpacho hits the spot on hot summer days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long.
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 heaping cups cubed seedless watermelon
  • 1 English cucumber, diced, reserve half
  • 3 medium tomatoes, diced, reserve half
  • 1 small red bell pepper, diced, reserve half
  • ⅓ cup chopped green onions, diced, reserve half
  • 1 garlic clove
  • small handful basil
  • 3 to 4 tablespoons red wine vinegar
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 to 2 teaspoons sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ½ jalapeño pepper, optional
  • diced avocado, optional
  • micro greens, optional for garnish
Instructions
  1. Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
  2. Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
  3. Chill for 3 to 4 hours or overnight.
  4. Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.

 

55 comments

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Rate this recipe (after making it):  

  1. Val
    08.27.2021

    I loved the taste, but mine came out too soupy. Not enough structure. I did seed the cucumber, and the tomato. Not sure why – any thoughts? Tia…

    • Jeanine Donofrio
      08.27.2021

      Hi Val, water content in fruit can vary, I’d suggest adding maybe more of the chunky garnishes? Or maybe blending a little bit less?

  2. Susan Preucil
    08.19.2021

    This is the best! I have made it several times already. I made it a couple of days ago for a large gathering, but now when I want to serve it, the weather got way too cold. I don’t know what to do. I think I’m going to try to freeze it even though I doubt it will be as good when it defrosts.

    • Jeanine Donofrio
      08.20.2021

      aw, well I’m glad you enjoyed it on a hot day!

  3. Shebre
    08.06.2021

    This is a fantastic recipe I’ve made it twice in 2 weeks a real hit I include everything including the jalapeno it just gives it that bit of bite although I only use a small amount of jalapeno. The only thing I really wish is to know how many calories each serving is?

  4. Marilyn
    07.25.2021

    I can’t even tell you how much I love this recipe!! I added a few fresh herbs from my garden but otherwise followed the recipe minus the jalapeño. I took a sample to our neighbors at the lake and she had never heard of such a thing and just raved about it. It seemed to me the Red Wine Vinegar was the key ingredient. It did cross my mind to add some fresh mint but didn’t do it – maybe I’ll experiment next time! Thank you for the refreshing lunch on our deck! I added it to my “guest menu ideas” on Paprika.

  5. Emily
    07.23.2021

    This soup was so refreshing! Just perfect for a hot summer evening.

    • Jeanine Donofrio
      07.24.2021

      I’m so glad you enjoyed it!

  6. Jennifer
    03.16.2021

    This was really fantastic! I did not put in the jalapeño and added a little lump crab for protein. So, so, so good!

  7. Cheryl
    03.12.2021

    It’s now late summer here in South Africa and I am making it every couple of weeks until there is no more watermelon! That will be a sad day. Absolutely love this refreshing and spicy gazpacho…can’t imagine going back to the original Spanish recipe!

    • Jeanine Donofrio
      03.12.2021

      Hi Cheryl, I’m so glad you’ve been loving it!

  8. Marisa
    07.30.2020

    Love this recipe! It’s perfect for a refreshing summer meal. Thank you!

  9. Barbara Winnik
    07.24.2020

    Really great recipe. Flavors melded right away and my family ate half even before it was refrigerated.

  10. Megan
    07.03.2020

    FIVE STARS. I have made this gazpacho three times in the last two weeks, not even kidding. I am completely obsessed – it is so delicious! Perfect for hot summer nights. Thank you for posting!

    • Jeanine Donofrio
      07.10.2020

      Ha, well that’s quite the endorsement! I’m so glad you’ve loved it so much!

  11. Annie
    06.15.2020

    Are there a couple entrees you would recommend to go along with this?

  12. Amy
    05.09.2020

    We got our hands on some beautiful Italian tomatoes and made this recipe this afternoon. We followed the recipe but added an extra clove of garlic. We chose to blend all the veg as we prefer a smooth soup. So yummy! This is my new go-to for gazpacho.

    • Jeanine Donofrio
      05.15.2020

      Hi Amy, I’m so glad you loved it!

  13. Ed J
    08.06.2019

    Made this for my wife and friends on Sunday and it was a hit. The longer the blend, the better and I doubled the jalapeño for some more heat. Delicious!

    • Jeanine Donofrio
      08.07.2019

      I’m so glad you all enjoyed it!

  14. Susanne
    07.25.2019

    Delicious!! I used less tomatoes because I was low on them and a whole jalapeño because I have many.

  15. Cait
    07.06.2019

    How far in advance can you make this gazpacho? If you do make it in advance do you add all of the reserved vegetables before refrigerating or do you wait to add those until day of serving?

    • Jeanine Donofrio
      07.06.2019

      Hi Cait, it’ll last about 2 to 3 days in the fridge. I’d keep the avocado and microgreens separate, the rest can be added either when you make the soup or when you serve it – up to you! I hope you enjoy.

      • Cait
        07.06.2019

        Thanks Jeanine. Any chance you can freeze this? Or does it separate if you do that? Thank you!!

        • Cait
          07.06.2019

          We’ve got a party for a huge crowd on Wednesday (4 days from now) of this week and we’re trying to make as much in advance as possible!

        • Jeanine Donofrio
          07.06.2019

          I wouldn’t freeze it – I would just make it 2 days in advance and let it sit in the fridge. I hope you have a wonderful gathering!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.