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!


5.0 from 49 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.

 

83 comments

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  1. Dave R from Www.daverenz.com
    09.03.2023

    Love the gazpacho – made it several times throughout the summer…perfect.

    This modifies really well as a watermelon salad – just chapped watermelon, cucumber and red pepper,. Added basil, EVOO, and red wine vinegar and presto! (Oh and salt and pepper – did not do any onion or garlic this time around, but I’m sure that could be good too!)

    • Jeanine Donofrio
      09.05.2023

      I’m so glad you’ve loved it!

  2. Martha
    08.26.2023

    Does gazpacho with watermelon freeze well? I like to store my gazpacho in the freezer to bring out during the winter.

    • Jeanine Donofrio
      08.26.2023

      Hi Martha, I’m not sure, I don’t typically freeze gazpachos because I think these ingredients are best fresh.

    • Tracey pawlowski
      09.07.2023

      Yes! You sure can ..and..actually my dietician recommends it as it’s a quick and healthy grab for a meal when you’re busy!

  3. Jeanine Smith
    08.23.2023

    After having a transformative watermelon gazpacho at a restaurant in Washington Wine Country I’ve been wanting to try to make some myself but have been intimidated. I love how easy and delicious this recipe is! Needed it for dinner tonight so put it in the freezer for about 45 minutes to chill and stirred a few times. Just nummy! Thanks for the recipe.

    • Phoebe Moore (L&L Recipe Developer)
      08.25.2023

      Hi Jeanine, I’m so glad you loved the gazpacho!

  4. Dianna
    08.12.2023

    This was sooo tasty. Made it the night before a knitting group I have and everyone was raving about it. I had to strain the watermelon as the framer I was gift from was seed . Mashed it with a potato masher strained the seeds and processed with the recipe.. WOW very garlic forward with only one glove. Didn’t add anything to combat the garlic taste and put it in the refrigerator overnight. The garlic mellowed out and it was delicious. Def will do again. If you make this do no change a thing

    • Jeanine Donofrio
      08.14.2023

      I’m so glad you enjoyed it!

  5. Sharon
    08.04.2023

    I made this last night, and it was absolutely delicious. and a thing of beauty with the topping. Can’t wait to have again today – is breakfast too early?

    • Phoebe Moore (L&L Recipe Developer)
      08.04.2023

      Hi Sharon, I’m so glad you loved it! And btw, I would totally eat gazpacho for breakfast. 🙂

  6. Cheryl
    08.03.2023

    Made this last Sunday to test before I took it to a luncheon this week. My son in law ate 3 big servings of it. Best gazpacho ever!! Even better next day.

    Making a batch tonight to take to my cooking club tomorrow. Recipe states 6 servings but made alot more than that.
    Just wish I could print recipe.

    • Phoebe Moore (L&L Recipe Developer)
      08.04.2023

      Hi Cheryl, I’m so glad the gazpacho was such a hit! For printing the recipe, there’s a little print button under the photo in the top right corner of the recipe card. Hope this helps!

  7. Gabriele
    06.30.2023

    Made this and served in little clear cups with some avocado and cucumber on top and it was so delicious and quick but impressive for a party 🙂

    • Phoebe Moore (L&L Recipe Developer)
      06.30.2023

      Hi Gabriele, I’m so glad it was a hit!

  8. Kathy B from Www.Deepershades.net
    09.05.2022

    I made this the night before and served it yesterday for my party and it was a hit! Especially lovely because it’s so refreshing for a super hot day. Everyone was raving about it. Will definitely make this again and again!

    • Jeanine Donofrio
      09.06.2022

      I’m so glad it was a hit!

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.