Easy Watermelon Gazpacho Recipe

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.

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.

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

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

  

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• ▢ 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. 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

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