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Home > Soups > Easy Watermelon Gazpacho Recipe
1 hour hour 15 minutes minutes

Easy Watermelon Gazpacho Recipe

Published: Apr 6, 2025

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cold watermelon gazpacho soup in white bowl with text
watermelon gazpacho is made in a blender and served in a bowl.

Cool, refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. Cold soups are one of the best summer treats, and this elegant summer soup is perfect for hot summer days.

Chilled strawberry gazpacho is another no-cook raw soup that’s perfect for hot summer days.

cold watermelon gazpacho soup served in a bowl.
Jump to:
  • Ingredients
  • How to make
  • Tips
  • Recipe FAQs
  • Related Watermelon Recipes
  • 📋Easy Watermelon Gazpacho Recipe

Gazpacho is perfect for days when you want to spend less time prepping a meal, instead of sweating it out in the kitchen. This is by far the simplest and fastest soup you’ll ever make. Simply chop all ingredients, put all into a blender, and it’s done! A refreshing soup loaded with flavors and packed with nutrients and vitamins.

Gazpacho tastes best when served chilled.

The flavors of this soup will blow your mind and taste buds. The sweetness of watermelon, acidity from tomatoes, mild kick from jalapenos, flavor from garlic, and freshness from mint leaves. It has a delicious combination of sweet and savory flavors.

Ingredients

  1. Watermelon  – Seedless, fully ripe watermelon is the best choice. If you do have seeds in the watermelon, try removing them as much as you can.
  2. Cucumber – English cucumbers are great. The firm ones will add perfect texture to the cold soup.
  3. Roma Tomato – Ripe but firm tomatoes are best. Gazpacho’s key ingredients in tomatoes.
  4. Red Bell Pepper – Remove seeds. Adds both sweet and savory tastes to the soup.
  5. Red Onion – For more depth of flavor and aroma.
  6. Garlic – one clove of garlic to enhance its flavors. Since the soup is raw, too much garlic will make it taste funky.
  7. Fresh Mint – This soup is all about freshness. A handful of fresh mint adds flavor, taste, and amazing freshness to the soup. You can swap mint with fresh basil as well. Watermelon and basil are as good as watermelon and mint.
  8. Jalapeno – For a hint of heat in the soup, use jalapenos.
  9. Salt & Pepper – for seasoning, adjust according to your taste.
  10. Olive oil – Use good quality extra virgin olive oil for the best taste.
  11. Red Wine Vinegar (or sherry vinegar) it’s optional.
fresh watermelon gazpacho ingredients in blender

How to make

  1. Cut watermelon. Discard any seeds if it has any and chop them into pieces.
  2. Seed tomatoes (optional step), and dice them. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
  3. To a blender, add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chilies, garlic, mint leaves, pepper, and salt to taste. Puree.
  4. Add olive oil and red wine vinegar and pulse.
  5. Puree the soup to the desired consistency. You can keep it chunky and coarse, or you can blend it until it’s smooth.
  6. Taste and season with salt or pepper as needed. Refrigerate watermelon gazpacho for a minimum of one hour to 4 hours, so it’s chilled. It’s best to be chilled overnight.
  7. Pour chilled gazpacho into serving bowls. Garnish with a few chopped pieces of watermelon, red bell peppers, cucumber, onion, and mint leaves. Sprinkle some ground pepper on top. Drizzle a few drops of olive oil.
  8. Serve with homemade croutons for extra texture. I have tried it with a drizzle of fresh basil oil over the soup, and it tastes delicious! Basil oil adds fresh herb flavor to the soup.

Tips

  1. Use ripe seedless watermelon for the best taste. If you can’t find seedless watermelon, use regular watermelon and remove the seeds using a tweezer or fork.
  2. This soup is best served chilled.
  3. Sometimes the acidity in the gazpacho can give off bitterness. A sprinkle of sugar will take off the bitterness from the watermelon gazpacho.
  4. If you prefer more heat, add jalapeno with seeds. Feel free to skip jalapenos if you can’t handle the heat.
  5. To thicken the soup, soak a day-old white bread, trim the edges off, and soak in water until softened. Squeeze out the water and add it to the blend with the rest of the ingredients and blend, it’ll thicken the soup. If you want low-carb soup, omit bread.

Recipe FAQs

Do you have to chill the soup?

Gazpacho tastes best when served chilled. That’s the only hard part, waiting for the soup to chill. As the soup sits in the fridge, all the flavors blend in and make the soup taste best!

Why is gazpacho bitter?

Depending on the type of tomato used, the acidity in the gazpacho can give off bitterness. A sprinkle of sugar will take off the bitterness from the strawberry soup.

How to thicken gazpacho?

Soak a day-old white bread, trim the edges off, and soak in water until softened. Squeeze out the water and add it to the blend with rest of the ingredients and blend, it’ll thicken the soup.
If you want low-carb soup, omit bread.

gazpacho soup served in 2 bowls with garnish on top.

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cold watermelon gazpacho soup served in a bowl.
4.95 from 18 votes

📋Easy Watermelon Gazpacho Recipe

Jyothi Rajesh
Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days. Serve it to your guests, they’ll love it!
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Prep Time 15 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course soups
Cuisine American
Servings 4 servings
Calories 173

Ingredients
  

  • 3 cups seedless watermelon cut into small pieces
  • 3 roma tomatoes seeded and diced
  • 1 English cucumbers seeded and diced
  • 1 small red onion diced
  • 1 medium sized red bell peppers chopped
  • 1 clove garlic
  • ¼ cup mint leaves
  • ½ jalapeno peppers remove seeds if you prefer less heat
  • 1 teaspoon of salt adjust per taste
  • 2 teaspoon pepper adjust per taste
  • 3 tablespoon olive oil
  • 2 tablespoon red wine vinegar or sherry vinegar

Instructions
 

  • Cut watermelon. Discard any seeds if it has and chop into pieces.
  • Deseed tomatoes (optional step). And dice it.
  • Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
  • Chop red bell peppers (remove the seeds).
  • Dice red onions.
  • Peel a garlic clove.
  • Chop jalapeno.
  • To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Cover and liquefy.
  • Add olive oil, red wine vinegar and pulse.
  • Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
  • Taste and season if it needs extra salt or pepper.
  • Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
  • Pour chilled gazpacho into bowls/glasses.
  • Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
  • Serve with some croutons or as it is.

Video

Notes

    1. Use ripe, seedless watermelon for the best taste. If you can’t find seedless watermelon, use regular watermelon and remove the seeds using a pair of tweezers or a fork.
    2. This soup is best served chilled.
    3. Sometimes the acidity in the gazpacho can give off bitterness. A sprinkle of sugar will take off the bitterness from the watermelon gazpacho.
    4. If you prefer more heat, add jalapeno with seeds. Feel free to skip jalapenos if you can’t handle the heat.
    5. To thicken the soup, soak a day-old white bread, trim the edges off, and soak in water until softened. Squeeze out the water and add it to the blend with the rest of the ingredients, and blend; it’ll thicken the soup. If you want low-carb soup, omit bread.
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Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 173kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 591mgPotassium: 491mgFiber: 3gSugar: 12gVitamin A: 2191IUVitamin C: 61mgCalcium: 47mgIron: 1mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

Created by Jyothi Rajesh

Thank you for stopping by.

I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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    Comments & Reviews

  1. EE Campbell says

    July 12, 2024 at 6:31 am

    4 stars
    This soup is much better 48 hrs after it’s been assembled, and after the flavors have had a chance to meld together. I made a lot to taste test it on consecutive days and day 3 easily won! That day, I served it with 3 “chunks”–1.5X 1.5 inches–pf extra cold, very ripe watermelon in each bowl. Delicious!

    Reply
    • Jyothi Rajesh says

      July 12, 2024 at 10:55 pm

      Glad you liked it

      Reply
  2. Dani says

    June 23, 2024 at 2:55 am

    5 stars
    By far, the BEST watermelon gazpacho recipe I have found! And I have to omit the onion and it still comes out amazing!

    Reply
    • Jyothi Rajesh says

      June 24, 2024 at 8:03 pm

      So glad you loved the recipe, Dani. Thank you for sharing your feedback.

      Reply
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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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