This delicious Watermelon Gazpacho is a flavor-packed, no cook recipe that's super easy to make! So refreshing and the perfect way to use lots of watermelon ... you'll love it on hot summer days!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Ginnie's Take
It was 104 degrees this past weekend. Summers in Texas are HOT, and as the temperature rises, my desire to cook sinks. Days like these call for simple, no cook recipes, like this downright delicious Watermelon Gazpacho. This colorful, refreshing soup is pretty much the epitome of summer cooking, and it's a must try for watermelon lovers!
Why You'll Love This Recipe
- Scrumptious Flavor - If the watermelon is throwing you off here, don't let it! The melon adds a touch of sweetness, but this chilled soup is more savory than sweet. It actually tastes pretty similar to classic gazpacho, although a bit less tomatoey. So tasty!
- Perfect for Summer - This easy recipe is packed with fresh veggies and juicy fruit, and it's light, low cal, and flavorful. With its crunchy toppings, this vibrant soup is a delight to eat ... perfect for steamy days when appetites are low and it's a struggle to lift a spoon.
- Super Easy to Make - The best part though? You can whip up a batch in about 20 minutes ... less, if you're a quick chopper!
Jump to:
Gazpacho is a cold soup that originates in Spain. It's a cooling dish that's typically served during hot summer months, and it's made of raw vegetables, such as tomatoes, cucumbers, and onions, that are blended together with seasonings like olive oil, garlic, and vinegar. Some versions also include bread, which helps thicken the soup.
Though the ingredients are basic, this is one of those recipes with many versions, and every grandma has their own authentic recipe. This one, which features fresh, juicy watermelon, is my favorite!
I love this recipe, because it's such a tasty way to use up large amounts of watermelon, and the results couldn't be more refreshing! It's so versatile, too! You can swap in all sorts of ingredients depending on what you have on hand. And this easy recipe is just as special for get togethers with friends and family, as it is for a quick, casual lunch.
Ingredients
This delicious Cold Watermelon Soup is bursting with fresh summer produce! Here's what you'll need:
- Watermelon - Of course, you'll need a watermelon! Choose the most flavorful one you can find for this recipe (see my tips below).
- Veggies - Like most gazpacho recipes, this one includes a variety of veggies: tomatoes, an English cucumber, red pepper, garlic, and red onion. A jalapeño is optional, but adds some welcome heat.
- Lime - Zesty lime juice and zest brighten the other flavors.
- Olive Oil - Extra virgin olive oil adds a wonderful flavor and richness to this light soup, and it also helps emulsify the liquid, creating a smoother texture.
- Salt and Pepper - For seasoning the soup. I recommend using kosher salt and fresh-cracked pepper for the best flavor.
By the way, this soup is naturally vegetarian, vegan, dairy free, nut free, and gluten free, so everyone at your table can enjoy it!
You'll Also Need
You will need a sharp knife, and a good blender is a must for this recipe. I have a Ninja Foodi Cold & Hot Blender (a gift from the company), and I absolutely love it! It's super powerful, and it pureed this Watermelon Soup in seconds, whereas my old blender would have taken minutes (plus lots of stirring to get things going).
How to Pick a Watermelon
Choosing a watermelon can be tricky, but it doesn’t have to be. Here are three simple tips to help you select the best one:
- Pick it up. It should feel heavy for its size.
- Look for a yellow spot. This is where the watermelon rested on the ground, and a creamy, yellow spot (versus a pale, white one) indicates that it was allowed to fully ripen before picking.
- Give it a thump. The surface should be firm, and a juicy watermelon should have a deep hollow sound.
How to Make Watermelon Gazpacho
This homemade Watermelon Gazpacho couldn't be easier to make. You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Prep ingredients. Start by coring your tomato and pepper, peeling your cucumber, juicing and zesting your lime, mincing the garlic, and deseeding the jalapeño. Then, cut the veggies and watermelon into one-inch (or so) chunks.
- Blend everything together. Add the chopped watermelon and veggies to your blender, along with the jalapeño, garlic, lime juice and zest, olive oil, salt, and pepper. Then, blend everything until smooth, or until it reaches your desired consistency. (You may need to do this in batches if your blender gets too full.)
- Add the basil. Grab a big handful of basil leaves and tear them up. Add the basil to the blender, then pulse it in, leaving some small, visible bits.
- Season to taste. Taste the soup, then add more salt and lime juice to taste.
- Chill + serve. Chill your finished soup for at least a couple hours before serving ... this will allow the flavors to develop even more. Then serve with your favorite toppings (more tips on this below).
Tip: Make sure to wash your hands, knife, and cutting board thoroughly (and immediately) after handling any hot pepper. Otherwise, you risk burning your hands (or worse, your eyes). Some people prefer to wear gloves for extra protection (especially with spicier peppers, like habaneros), though I rarely do.
Variations
This yummy Watermelon Soup recipe is super flexible. Use whatever's freshest at the farmers market (or in your garden) that day, but keep in mind that the most flavorful soup will have a balance between milder ingredients (like tomatoes and watermelon) with zestier ingredients (like onions, garlic, and spices). Try one of these variations once you've mastered the basic recipe:
- Skip the tomatoes - Leave out the tomatoes and replace them with more watermelon for a fruitier soup.
- Add Other Fruits - Including different fruits (such as melons, strawberries, grapes, peaches, or even pineapple) will also enhance the soup's sweet side.
- Experiment with Different Herbs - I love using fresh basil in this recipe, but you have lots of flexibility here. Watermelon and mint are another classic combo. You could also use cilantro or flat-leaf parsley, or add a mix of fresh herbs.
- Try Different Onions - Replace the red onion with a yellow or white onion. Sweet onions or shallots would also be delicious.
- Use a Standard Cucumber - I prefer English cucumbers for this recipe. It's fine to use a standard cucumber though, just make sure to peel it and scrape out the seeds before chopping.
- Swap Out the Jalapeño - Not a fan of spicy food? This soup isn't that hot, but it's okay to leave out the jalapeño if you wish. For mild soup, do make sure to remove the membranes and seeds ... that's where most of the heat is located. If you're a spicy food lover, leave in the membranes for extra heat and experiment with other spicier peppers, like serrano or habanero.
- Add Your Fave Hot Sauce - If you're serving some people who like spicy food and others who don't, you can always leave out the jalapeño and add hot sauce at the table. My fave Secret Aardvark Habanero Hot Sauce would be delish!
- Use Vinegar Instead of Lime Juice - Traditional gazpacho is made with sherry vinegar, so feel free to use that instead of lime juice. A good red wine vinegar would also work. Lemon juice (or even orange juice) is another option.
- Try Roasted Garlic - For a more nuanced garlic flavor, substitute Roasted Garlic for the raw garlic called for in the recipe.
- Spice It Up -I didn't include any spices here, but a teaspoon of cumin or smoked paprika would be a wonderful complement to the soup's sweet - savory flavor.
- Thicken with Bread - Traditional recipes frequently include bread to thicken the soup. If you'd like to try that, wet a fist-sized piece of hearty rustic-style bread (crusts removed) under running water, then squeeze out the excess liquid. Tear into chunks, then blend it with the other ingredients.
Tip: This soup already makes a large batch. If you do include other ingredients, you will probably need to blend it in batches.
Topping Ideas
It wouldn't be gazpacho without the toppings, which add extra flavor and texture. I love to load my soup up! You can extra veggies and herbs (I used leftover watermelon, onion, cucumber, and basil, plus chunks of feta cheese), or you can get creative. Here are a few ideas to inspire you:
- Leftover Watermelon + Veggies - Dice up whatever extras you have after making the soup.
- Avocado - Bits of cool, creamy avocado would be a welcome addition.
- Olive Oil - Add a drizzle of extra virgin olive oil to make this light recipe a touch richer.
- Honey - Bring out the sweeter side of the soup with a drizzle of honey ... or for extra kick, hot honey.
- Cheese - Top the soup with chunks of salty feta to really punch up the flavor. Crumbled goat cheese or queso fresco would also be delish.
- Hard Boiled Eggs - Diced egg is a classic gazpacho topping. It will add a little protein and staying power to this light soup, too.
- Sour Cream or Greek Yogurt - Add some rich creaminess to your bowl with a dollop of sour cream or yogurt.
- Croutons - Crunchy homemade croutons would be an excellent way to create some textural contrast.
Serving Suggestions
Once chilled, serve this soup sprinkled with your choice of toppings. This Watermelon Gazpacho is very light, so I'd recommend rounding out the meal with a salad (try my quick Chopped Salad or this Quinoa Arugula Salad) and crusty bread. You could also pair it with a simple sandwich (like my Tomato Avocado Sandwich or this tasty Baguette Sandwich).
This soup is also fantastic for get togethers, like picnics (pack it in a large thermos to keep it cold). For a fancy cocktail party, serve the soup in mini shooters for a beautiful presentation.
Storage
Store any leftovers in an airtight container in your refrigerator, separating the soup and toppings. The soup tastes best when freshly made, but it will keep for two to three days.
Related Recipes
Want to try more Spanish recipes? Make this amazing Pan con Tomate or my easy Romesco Sauce next. And you'll love these savory watermelon recipes, too:
- This tasty Watermelon Salad with Feta and Mint is a classic for a reason!
- For a heartier twist on the classic salad, make this delish Watermelon Quinoa Salad.
- Pair this yummy Watermelon Salsa with chips and a drink (perhaps these Watermelon Margaritas), and you have a party!
Looking for more light, summery soup recipes? Check out my Curried Corn Chowder, Vegetable Soup, and my Roasted Carrot Soup recipes next!
Watermelon Gazpacho
Ingredients
- 4 cups chopped watermelon
- 1 large tomato, cored and chopped
- 1 large red pepper, cored and chopped
- ½ large English cucumber, peeled and chopped
- ½ medium red onion, chopped
- 1 jalapeño, seeded and chopped (optional)
- 2 large garlic cloves, minced
- ¼ cup lime juice (about 1 large, juicy lime)
- zest from one lime, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- large handful basil leaves
- diced watermelon, veggies, and basil for topping (optional)
Equipment
Instructions
- Add watermelon, tomato, red pepper, cucumber, onion, jalapeño, garlic, lime juice and zest, olive oil, salt, and pepper to blender. Blend until smooth or desired consistency.
- Tear basil leaves and add to blender. Pulse in until minced.
- Taste soup, then add additional salt and lime juice to taste.
- Chill soup for at least two hours. Serve cold with your favorite toppings. Enjoy!
Notes
Nutrition
