Watermelon Gazpacho Soup

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/26/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Watermelon gazpacho

The Spruce Eats / Diana Chistruga
Prep: 20 mins
Cook: 0 mins
Chill Time: 60 mins
Total: 80 mins
Servings: 4 to 6 servings
Yield: 6 to 7 cups
Nutrition Facts (per serving)
131 Calories
9g Fat
13g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 131
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 357mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 1g
Vitamin C 35mg 177%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 258mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Watermelon gazpacho or cold watermelon soup is a fast and easy way to enjoy fresh fruits and vegetables, and it is the perfect cold lunch or dinner soup for a hot summer day. And the soup isn't cooked, so there's no need to heat up the kitchen.

The flavor of the juicy, slightly sweet watermelon is perfectly balanced with fresh vegetables, a bit of vinegar, and olive oil. Feel free to swap out some of the vegetables if you like. If you prefer a less chunky gazpacho, cut the vegetables and watermelon into 1/4-inch dice or pulse the soup in the blender until it reaches your desired consistency .

Gazpacho makes a fabulous appetizer or first course as well. Serve gazpacho in a shot glass or in a coup or other small, clear glass. It's also a refreshing change of pace on a breakfast buffet—sort of like a morning bloody Mary without the alcohol. Although we've known people to add a little vodka to their batch of gazpacho to good effect.

Add a garnish of tiny watermelon wedges, lime wedges, fresh herbs, or croutons to each serving of gazpacho, or garnish it with a few cooked and chilled seasoned shrimp for a heartier dish.

"The watermelon gazpacho was delicious. It made a fabulous lunch, and the flavors were perfectly balanced. I added dill to mine, but I'll try cilantro the next time I make it. Plus, it's an excellent way to get your daily fruits and veggies!" —Diana Rattray

Watermelon gazpacho/tester image
A Note From Our Recipe Tester

Ingredients

  • 4 cups diced seedless watermelon, divided

  • 1 tablespoon lime ​zest

  • 2 tablespoons ​fresh lime juice

  • 1 teaspoon salt, more to taste

  • 1 to 2 cloves garlic, minced

  • 1 cup diced ripe tomato

  • 1 cup diced seedless cucumber, peeled if desired

  • 1/2 cup diced orange or yellow bell pepper

  • 3 tablespoons minced red onion

  • 1 tablespoon balsamic vinegar, or red wine vinegar

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon finely chopped jalapeño pepper, optional

  • Freshly ground black pepper, to taste

  • 2 tablespoons minced cilantro, dill, or parsley, whole sprigs for garnish, if desired

  • Pinch sugar

  • Lime wedges, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make watermelon gazpacho

    The Spruce Eats / Diana Chistruga

  2. Purée 3 cups of the watermelon. Transfer to a large bowl, add the lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, if using, ground pepper, herbs, and sugar.

    A bowl of pureed watermelon with lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, ground pepper, herbs, and sugar.

    The Spruce Eats / Diana Chistruga

  3. Add the remaining 1 cup diced watermelon. Fold together.

    Watermelon pieces folded into the pureed watermelon mixture

    The Spruce Eats / Diana Chistruga

  4. Chill until serving time. For a pretty presentation, fill clear glasses with the gazpacho and garnish with a slice of lime and a fresh herb sprig, if desired.

    Watermelon gazpacho topped with lime and herb garnishes

    The Spruce Eats / Diana Chistruga

Recipe Variations

  • This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor.
  • To add a touch of sweetness without using sugar, add half of a cored red apple to the blender with the 3 cups of watermelon.


How to Store Watermelon Gazpacho

Refrigerate leftover watermelon gazpacho in a covered container for up to 3 to 4 days.

Is Gazpacho a Main Dish?

Watermelon gazpacho may be served as a main dish, starter, or appetizer/tapa.

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