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 38 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.

 

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Rate this recipe (after making it):  

  1. 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.