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 53 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.
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.
  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. 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!

  2. 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!

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

  4. 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!

  5. Belgian Foodie

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

  6. Nuna

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

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

  8. 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!

  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. 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!)

  11. Mary Beth

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

  12. Rhonda

    Made this yesterday – delish!!!

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

  14. 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!

  15. 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…

  16. 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!

  17. 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!

    • Kuntal shah

      Tried this today and has turned out super tasty😄

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.