Watermelon Gazpacho

Watermelon adds a subtle sweetness to this nicely tangy, easy, and super refreshing watermelon gazpacho. It's the perfect soup for hot summer days!

Watermelon Gazpacho

In the past few weeks, I’ve gone from hot Austin to hot New York to hot Chicago. I’m currently sitting in my parent’s kitchen in the west suburbs where the breezes have nicely cooled off, but not before I could make this watermelon gazpacho at least a few times. I can’t think of anything as refreshing and hydrating as watermelon, so this soup has really hit the spot during these hot summer days. Note that this recipe makes a pretty big batch – I love to keep it in the fridge for quick lunches all week.

Watermelon Gazpacho Watermelon Gazpacho

I always thought watermelon gazpacho seemed like an odd concept, but here’s the thing – when everything is mixed together, this doesn’t actually taste like watermelon. The tomatoes, cucumber, red pepper, scallions, and herbs make this a savory soup while the watermelon brings a subtle sweetness that nicely balances these flavors. I also snuck in a half of a jalapeño for some spice, but you leave that out if you’re not into spicy things.

Watermelon Gazpacho Watermelon Gazpacho

I usually like my gazpacho really creamy, but this summer I’m just going crazy for this super light version with tons of chopped vegetables mixed in. And like most soups – this one gets better the next day, and even better the day after. It’s also great with a little chopped avocado on top.

Watermelon Gazpacho

If you love this watermelon gazpacho recipe…

Try my watermelon salad, watermelon margaritas, or classic gazpacho next!

4.8 from 11 reviews

Watermelon Gazpacho

Prep time
Total time
This super refreshing watermelon gazpacho really hits the spot on hot days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long.
Recipe type: Soup
Serves: 6
  • 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
  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. Serve with drizzled olive oil.
  4. Optional: garnish with diced avocado and/or micro greens before serving.


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Rate this recipe (after making it):  

    • Kuntal shah

      Tried this today and has turned out super tasty😄

  1. Saw your post this morning….immediately headed to Whole Foods for my missing ingredients. It makes a big batch…about four quarts, but I think it will be gone quickly. I added a whole jalapeño and it is divine. I would definitely make this again. Thank you!

    • Jeanine Donofrio

      Yay, I’m so glad you liked it!

  2. Krysten from momnoms.net

    This looks so fantastic!
    I never thought about doing a watermelon gazpacho!
    I have a pregnant friend that is craving everything with watermelons right now and we are having her shower this weekend in 105 degree weather, outside.
    I’m making her this!

    • Jeanine Donofrio

      Ha, it sounds perfect, I hope you all enjoy!

  3. Jenn from jennstravelogueblog.blogspot.com

    When does the watermelon get added? I’m midstream into the prep… 🙂

    • Jeanine Donofrio

      Into the blender with the tomatoes and other things — oops! Fixing that now…

  4. Caroline

    I made this today and loved it! I’ll admit I didn’t follow the recipe proportions exactly, and added a little bit of cilantro (mostly stalks) because I had some left over. Mine ended up on the sweeter side (it was a sweet watermelon, but maybe I was too light handed with the salt?) but it was DELICIOUS nonetheless. Jalapeno is a must in my opinion. Thank you for sharing!

  5. What a wonderful and beautiful mix of ingredients! And a great way to use extra watermelon!

  6. Rhonda

    Made this yesterday – delish!!!

  7. Mary Beth

    We made it for dinner last night. It was tasty and refreshing. Thank you.

  8. Ashley M

    Absolutely incredible. Perfect combination of summer flavors! I also made some croutons from a day old pain au levain and they were a delicious addition. Will definitely be making this again (probably this week!)

  9. Strategic from strategic-insurance.com

    What a wonderful idea! I would never have thought of a watermelon gazpacho. Can’t wait to try this.

  10. Rhianon from bubbies.com

    Hi, this is a great recipe! Thanks so much for sharing. I really love soups of all kinds, but I often have trouble finding new and different recipes like this one. I can’t wait to try it! One soup recipe I found recently that I really enjoyed was Creamy Dill Soup: http://bubbies.com/kitchen#Creamy-Dill-Soup. It’s delicious and not something I would have thought to have done!

  11. My vegetarian daughter will love this! We both love smoothies and this sounds like the perfect summer drink.

  12. Nuna

    I made this delicious Gazpacho. So refreshing,and flavored full. Thank you for the recipe.

  13. Belgian Foodie

    This watermelon gazpacho looks refreshing, tasty and healthy…and the best part it only takes minutes! I’m definitely trying this recipe!

  14. Agness of Run Agness Run

    This is one of the most delicious gazpachos I’ve ever tried, Jeanine! Can I also use it as a salad dressing?

    • Jeanine Donofrio

      Hi Agness – I’m so glad you enjoyed it!

  15. Can’t wait to try it! Perfect recipe for refreshment in summer . Thank you for sharing it ..

  16. KimS

    I thought this looked like it would be just delightful, and it was. Thank you–such a nice summer soup.

    • Jeanine Donofrio

      Hi Kim! I’m so glad you loved it!

  17. Crissy

    I made this for my boyfriend today for the third time in about 3 weeks. He literally moans all the way thru eating it. He had never had gazpacho before and he said this is one of the most amazing dishes he’s ever had. The only thing I do different is I blend everything because I prefer not to have a chunky gazpacho. I serve it by topping it with diced avocados & a drizzle of olive oil. So delicious!

  18. Cait

    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

      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

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

        • Cait

          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

          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!

  19. Susanne

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

  20. Ed J

    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

      I’m so glad you all enjoyed it!

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.