About the Recipe
When the summer heat is at its peak, there’s nothing quite like a bowl of chilled soup to hit the reset button—and this Watermelon Gazpacho does just that. Think of it as the cool cousin of my Watermelon Salad—sweet, juicy, and full of bright flavors, but with a silky, sip-able twist. Inspired by the traditional Spanish gazpacho, this version plays with contrast: the natural sweetness of ripe watermelon meets the tang of tomatoes, the gentle bite of red onion, and a handful of fresh herbs for that clean, herbaceous finish.
If you’ve made my Swiss Tomato Tart, you already know I love blending simple ingredients into something that feels both rustic and elegant. This gazpacho follows the same philosophy—letting peak-season produce shine, while offering a fresh and modern take on a classic. Much like my Fennel Apple Carpaccio, this soup is light, vibrant, and full of unexpected flavor pairings that work in perfect harmony.
While the traditional Andalusian gazpacho has a long and fascinating history rooted in humble ingredients and sun-drenched landscapes, this version leans into what’s fresh and readily available right now. It’s a dish that feels equal parts nourishing and celebratory—perfect for a light lunch, a picnic starter, or a refreshing first course at your next gathering.
I hope this watermelon twist becomes a go-to in your summer kitchen, just as it has in mine. It’s easy, nourishing, and the kind of dish that keeps you coming back for one more chilled spoonful.
Cool & Refreshing: This gazpacho is like a sip of summer—light, juicy, and perfect for hot days when turning on the oven isn’t an option.
Naturally Sweet Meets Savory: The watermelon adds a subtle sweetness that pairs beautifully with the tomatoes and herbs, creating a surprisingly balanced flavor profile.
Quick to Make, Easy to Love: Everything goes into the blender—no cooking required. It’s ready in under 20 minutes and tastes even better after chilling.
Light, But Satisfying: Just like my Apple Fennel Carpaccio, this gazpacho feels like a treat without being heavy. It makes a great starter or a light lunch.
Great for Entertaining: Serve it in small glasses as an appetizer or part of a summer spread with your Swiss Tomato Tart and Watermelon Salad. It’s a guaranteed conversation starter.
What You'll Love
What is gazpacho? Gazpacho is a cold, blended soup that originated in the Andalusian region of southern Spain. Traditionally made with tomatoes, cucumbers, bell peppers, garlic, and bread, it's known for being ultra-refreshing and hydrating—perfect for hot weather. This version adds a fun twist by incorporating sweet watermelon for a modern, fruity variation.
Can I make this ahead of time? Yes! In fact, it’s even better after a few hours in the fridge. The flavors meld beautifully, and the soup chills to the perfect temperature. Make it up to a day in advance for the best results.
What kind of watermelon works best? A ripe, juicy, seedless watermelon is ideal, but you can use any variety—just remove the seeds before blending. The sweeter and more flavorful the melon, the better the gazpacho.
Can I adjust the texture? Absolutely. For a smooth finish, blend until silky. Prefer a chunkier texture? Pulse briefly and leave some small pieces intact. You can also strain it if you want an ultra-smooth version.
Is this spicy? Not by default, but you can easily add a kick with a bit of jalapeño, chili flakes, or hot sauce. Adjust the heat level to your taste.
What can I serve with it? This gazpacho pairs well with crusty bread, grilled shrimp, or fresh salads like my Apple Fennel Carpaccio or Watermelon Salad. It’s also a great contrast to something richer like my Swiss Tomato Tart.
Can I freeze it? Technically yes, but the texture may change slightly. If you do freeze it, re-blend after thawing to help restore its consistency.
Frequently asked Questions
Ingredints Explained
Ingredients
4 cups Watermelon (cubed)
2 large Tomatoes (diced)
1/2 English Cucumber (diced)
1 Green Pepper (roughly chopped)
1 small Garlic Clove (put 1/2 for a less intense flavor)
1 Lemon (juiced)
1/2 cup fresh Basil Leaves
Salt & Pepper for taste
Extras for Garnish:
Cherry Tomatoes
Corn Nibblets
English Cucumber Ribbons
Basil leaves
Preparation
Not only do I love how light and refreshing this soup is, but the fact that it takes nearly no time to prepare makes this a definite summer staple in my house.
Using a blender and very few ingredients, you will be able to create a flavor packed chilled soup in the matter of minutes.
There is no need for much instruction as you basically just need to throw your ingredients into a blender and blend until you achieve a soup like consistency.
You can adjust the flavors to your liking by adding a bit more green pepper for that refreshing pepper taste, adding more lemon juice for a bit more tang, or adding more garlic to give a bit more bite.
I like to put my soup into the fridge for an hour or so before serving so that it is nice and chilled.
Once ready to serve, I love to garnish mine with fun ribbons of cucumber. To do so simply use a vegetable peeler and slice the cucumber with it lengthwise to make strips. I also love adding cherry tomatoes, fresh corn nibblets and a few extra basil leaves.
Et voilà, easy-peasy delicious gazpacho.
I hope this recipe inspires you to try other refreshing combinations. Let me know what you have tried in the comments!
Bon Ap!