Watermelon Gazpacho

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!

This is by far the simplest and fastest soup you’ll ever make.  A perfect cold soup for hot summer days which involves no cooking. 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. 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 makes the soup taste best! Gazpacho is perfect for days when you want to spend less time prepping a meal, instead of sweating it out in the kitchen.

Yes, this cold summer soup can be a light summer meal in itself. Though it’s usually served as an appetizer.

Got 10 minutes for meal time? Try watermelon gazpacho recipe. Summer in a bowl!

If you are a classic gazpacho fan, then you should try this watermelon gazpacho. It would soon become your summer favorite.  It’s so summery, refreshing and perfect soup to cool down on hot summer days to quench your thirst. This watermelon gazpacho is a life saver in this scorching heat.

The flavors of this soup will blow your mind and taste buds away. The fresh sweetness of watermelon, tartness from tomatoes, mild kick from jalapenos, flavor form garlic, freshness from mint leaves.  A delicious combination of sweet and savory flavors in gazpacho is perfect match.

Watermelon Gazpacho Ingredients

Simple, fresh summer produce is all you need for this recipe.  The key ingredients are

Watermelon  – Seedless fully ripe watermelon is the best the choice. If you do have seeds in the watermelon, try removing them as much as you can.

Cucumber – English cucumbers are great. The ones that are firm will add perfect texture to the cold soup.

Roma Tomato – Ripe but firm tomatoes are best. Gazpacho’s key ingredients in tomatoes.

Red Bell Pepper – Remove seeds. Adds both sweet and savory taste to the soup.

Red Onion – For more depth of flavors.

Garlic – Just a clove of garlic to enhance it’s flavors. Since the soup is raw, too much garlic will make it taste funky.

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 is as good as watermelon and mint.

Jalapeno – For a hint of heat in the soup, use jalapenos.

Salt & Pepper – for seasoning, adjust according to your taste.

Olive oil – Extra virgin olive oil is best option.

Red Wine Vinegar (or sherry vinegar).

How To Make Watermelon Gazpacho

Start by gathering all the ingredients to-gether.  Your gazpacho tastes as good the ingredients.

Cut watermelon. Discard any seeds if it has and chop into pieces.

Seed 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.

MORE REFRESHING WATERMELON RECIPES FIT FOR SUMMER :

Watermelon Mojito

Spicy Watermelon Margarita

Watermelon Feta Salad

Frozen Watermelon Smoothie

Icy Cool Watermelon Granita

TRYING TO THINK OF MORE SUMMERTIME TREATS? TRY THESE RECIPES –

Frozen Yogurt Bark

5-Minutes Blueberry Frozen Yogurt

Strawberry Mango Popsicles

Grilled Peaches

Grilled Pineapple With Brown Sugar Rum Glaze

Don’t forget to Subscribe to CurryTrail  Recipes below to get our newest recipes delivered straight to your inbox.

LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRYTRAIL RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, FACEBOOK, TWITTER.

HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #CURRYTRAIL ON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!

Watermelon Gazpacho

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!

5 from 9 votes

Print Pin Rate

Course: soups

Cuisine: American

Keyword: Watermelon, Summer soup, Cold Soup

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 172kcal

Ingredients

• 3 cups seedless watermelon cut into chunks
• 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 bunch about ½ 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

Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 172kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 589mg | Potassium: 464mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2065IU | Vitamin C: 60.1mg | Calcium: 35mg | Iron: 1mg

“PIN IT” TO YOUR SOUP BOARD