About This Recipe

Watermelon gazpacho requires no cooking, no heat, and almost no effort — just a blender and beautiful summer produce. Ripe watermelon blended with cucumber, tomato, jalapeño, and olive oil creates a silky vibrant pink soup that is simultaneously sweet, tangy, and savory. Served ice cold with fresh mint and olive oil, it is one of the most elegant summer dishes you can make in 15 minutes.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Zero cooking, zero heat in the kitchen — pure blender summer food
  • Stunning vibrant pink-red color that looks incredible served
  • Packed with lycopene and deeply hydrating
  • Sophisticated enough for a dinner party starter in 15 minutes

Watermelon Gazpacho (Chilled Summer Soup)

Watermelon Gazpacho (Chilled Summer Soup)
15 min
Prep
0 min
Cook
1 hr 15 min
Total
4
Servings
⭐ 4.6
Rating
145
Calories

Ingredients

  • 6 cups seedless watermelon, cubed
  • 1 large cucumber, peeled and chopped
  • 2 medium tomatoes, roughly chopped
  • 1/2 jalapeño, seeded
  • 2 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Juice of 1 lime
  • 1/2 tsp salt
  • Fresh mint, cucumber cubes, olive oil for garnish

Instructions

  1. 1Blend everything Add all ingredients to a blender. Blend on high for 60 seconds until completely smooth....
  2. 2Strain (optional) For silkier texture, strain through fine-mesh sieve. For rustic texture, skip....
  3. 3Taste and adjust Adjust salt, acidity (more vinegar), or heat (more jalapeño)....
  4. 4Chill completely Refrigerate at least 1 hour — must be ice cold to taste its best. Overnight is ideal....
  5. 5Serve with garnish Serve in chilled bowls. Garnish with cucumber cubes, mint leaves, and olive oil drizzle....

Ingredients

6 cups seedless watermelon, cubed 1 large cucumber, peeled and chopped 2 medium tomatoes, roughly chopped 1/2 jalapeño, seeded 2 cloves garlic 3 tbsp extra virgin olive oil 2 tbsp red wine vinegar Juice of 1 lime 1/2 tsp salt Fresh mint, cucumber cubes, olive oil for garnish

Step-by-Step Instructions

  1. 1

    Blend everything

    Add all ingredients to a blender. Blend on high for 60 seconds until completely smooth.

  2. 2

    Strain (optional)

    For silkier texture, strain through fine-mesh sieve. For rustic texture, skip.

  3. 3

    Taste and adjust

    Adjust salt, acidity (more vinegar), or heat (more jalapeño).

  4. 4

    Chill completely

    Refrigerate at least 1 hour — must be ice cold to taste its best. Overnight is ideal.

  5. 5

    Serve with garnish

    Serve in chilled bowls. Garnish with cucumber cubes, mint leaves, and olive oil drizzle.

Pro Tips

🏆 Chef Tips
  • Must be served ice cold — room-temperature gazpacho is a completely different experience.
  • High-powered blender gives smoothest result — blitz a full 60 seconds.
  • Raw garlic can be punchy — start with 1 clove and adjust to taste.
  • Make the night before — flavors meld and improve dramatically.

Frequently Asked Questions

Better made the night before. Store up to 3 days covered in fridge.
Traditionally a starter or light lunch. Pair with bread and cheese for a full meal.
Remove all jalapeño seeds or skip it entirely — mild version is still delicious.
Add 1–2 tsp honey and a pinch of salt to bring out sweetness.

Nutrition Per Serving

145
Calories
2g
Protein
20g
Carbs
8g
Fat
2g
Fiber
16g
Sugar
310mg
Sodium
1g
Sat. Fat