Watermelon Gazpacho
This Watermelon Gazpacho is an ideal summer refresher—a vibrant, chilled soup that combines the sweetness of watermelon with the freshness of classic tomato-rich gazpacho.
It’s a deliciously light and flavorful option, perfect for cooling down on a hot day or serving up at a gathering. Whether you like it textured and chunky or perfectly smooth, this recipe will guide you through with ease. It’s a flexible dish that can be adjusted to your taste, and with a yield of 8 cups, it’s ideal for meal-prepping lunches or dinners for the week.
Now, here’s an important heads-up: Make sure to blend the first part of this recipe in two batches, whether you’re using a blender or food processor. Trust me, I’ve learned the hard way—cleaning up spilled watermelon soup is not fun, LOL. Overfilling these gadgets can get messy fast, so take your time and divide the ingredients. It’s worth the extra step to avoid any kitchen chaos!
This recipe is also featured on TODAY.com!
Garnish with your favorite toppers—Greek yogurt and diced cucumber or minced basil and tiny watermelon cubes or add a spoonful of finely chopped onion and jalapeno… there are so many great options!
Try my Summer Gazpacho!
Watermelon Gazpacho
Ingredients
- 4 heaping cups seedless watermelon cubes, divided
- 1 to 1 ¼ cups sliced cucumber, about 1 regular cucumber or ½ long English cucumber (hothouse cucumber), divided
- 1 red bell pepper, sliced and divided
- 1 onion, sliced and divided
- 1 garlic clove, roughly chopped
- ½ cup fresh basil leaves
- 2 cups tomato juice
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon chili powder
- Optional Garnish: Diced cucumber, avocado, watermelon, bell pepper, onion; a dollop of Greek yogurt or light sour cream; and minced basil or parsley.
Equipment
Instructions
- Prepare the first batch: In a blender or food processor, combine 2 cups of cubed watermelon, ½ of the sliced cucumber, ½ of the sliced onion, ½ of the sliced bell pepper, the garlic clove and basil leaves. Pulse until the mixture is blended but still textured with bits and pieces. If you prefer a smoother consistency, puree until completely smooth. Once blended to your desired texture, pour this mixture into a large mixing bowl.
- Prepare the second batch: Repeat the same process with the remaining watermelon, cucumber, onion, and bell pepper. Pulse or puree based on your preference, and add it to the mixing bowl with the first batch.
- Final assembly: Add the tomato juice, red wine vinegar, olive oil, salt, and chili powder to the bowl. Stir everything together until it’s well combined. Cover the bowl and place it in the fridge to chill for at least 2 hours, preferably overnight. This allows the flavors to meld together beautifully and the soup to thicken slightly.
- Serve the gazpacho chilled. You can top each bowl with optional garnishes, such as a dollop of Greek yogurt or light sour cream and some diced cucumber, watermelon, or avocado. Freshly minced basil or parsley adds an extra layer of freshness.
Holy Watermelon Gazpacho!! If summer had a flavor, this would be it! My taste buds are still doing the cha-cha… I’m officially a fan for life!
We’re so happy you’re here, Sue! If your taste buds are dancing, then we’ve done our job. Here’s to many more cha-cha moments with delicious recipes!
— Team Joy