Classic and refreshing gazpacho made with watermelon for a delicious summer twist! This super tasty Watermelon Gazpacho recipe is a cold soup that’s so quick and easy to make without any cooking, perfect for a light lunch or dinner.
Quick and Easy Watermelon Gazpacho Recipe
Gazpacho is a chilled refreshing soup originating in the Southern Spanish region, usually made with the freshest raw vegetables, and served during the sweltering summer months. Blending in watermelon certainly isn’t authentic, but I’m absolutely in love with the addition!
This watermelon gazpacho recipe is slightly sweet from the fruit, hearty from all the vegetables, and tangy from a bit of vinegar. Made in minutes without any cooking and then chilled for a bit, it’s so simple but flavor-packed and perfect for a light lunch or dinner.
Ingredients Needed
This gazpacho recipe includes a variety of garden fresh fruits and vegetables, including watermelon!
(Scroll below to the printable recipe card for details and measurements.)
- Vegetables and Fruits – Watermelon, cucumber (peeled), tomatoes, red bell pepper, jalapeño (seeded), and shallot.
- Olive oil – For richness, flavor, and necessary moisture.
- Apple cider vinegar – For a zippy component. I always have apple cider vinegar so that’s usually what I use, but Gazpacho made in Spain traditionally uses Sherry vinegar, if you prefer that instead. Red wine vinegar also works.
- Seasonings – Coarse salt and black pepper season the soup.
- For serving – Sour cream, fresh torn basil, and crusty bread are great for serving, but completely optional.
How to Make Watermelon Gazpacho
This gazpacho recipe couldn’t be easier without any cooking. It just needs time to chill.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the fruit and veggies. Dice up the watermelon, cucumbers, tomatoes, red bell pepper, jalapeño, and shallot.
- Blend. Transfer all the fruit and vegetables to a blender, along with the olive oil, vinegar, salt, and pepper. Blend until desired consistency is reached.
- Taste. Give it a taste and add more salt, pepper, vinegar, or oil if necessary.
- Chill. Transfer to an airtight container and chill for at least 2 hours.
- Serve. Divide gazpacho among bowls and top with a swipe of sour cream, fresh torn basil, a drizzle of olive oil, some diced cucumber and a bit of diced watermelon. Enjoy with some crusty bread, if desired.
Possible Variations
- Include some bread. I don’t use bread in this recipe, but typically day-old white bread is used in gazpacho, which soaks up the soup and helps thicken it.
- Add in some zucchini. If you’ve got some garden zucchini or just love it, feel free to blend some in.
- Make it spicy. If you’d like your gazpacho on the spicier side, include the jalapeno seeds and/or add in a pinch of cayenne pepper.
What to Serve with Gazpacho
Watermelon gazpacho is a cold soup and should chill in the fridge for several hours before serving, so plan accordingly. I like to portion the soup into cups or bowls with a dollop of sour cream, fresh torn basil, and a drizzle of olive oil. If you’re entertaining, it’s fun to serve in shooter glasses! It also goes great with some crusty dutch oven bread to soak it up and watermelon sangria.
Proper Storage
- Make Ahead. This soup actually has to be made ahead to give it ample time to chill. It should sit, covered, in the fridge for at least 2 hours before serving.
- Fridge. Transfer any leftover soup to an airtight container and keep stored in the refrigerator for up to 3 days.
- Freezer. Gazpacho freezes very well. And since it’s already chilled, you don’t even need to wait for it to cool down. Just transfer to a freezer safe container. For best results, consume within 2 months. Thaw in the fridge overnight.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Watermelon Gazpacho
Ingredients
- 1 medium English cucumber , peeled, seeded
- 2 cups diced tomatoes
- 2 cups diced watermelon , plus more for garnish
- 1/2 red bell pepper , seeds and ribs removed, finely chopped
- 1/4 cup olive oil , plus more for drizzling
- 1 tablespoon apple cider vinegar
- 1 small jalapeno pepper , seeds removed, finely minced
- 1/2 a shallot , finely minced
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- sour cream, torn basil, crusty bread , for serving, optional
Instructions
- Finely dice the cucumber and set aside a bit for garnish. Transfer the rest of it to a blender.
- Add to blender the tomatoes, watermelon, bell pepper, olive oil, vinegar, jalapeno, shallot, salt, and pepper.
- Blend until desired consistency is reached. Give it a taste and add more salt, pepper, vinegar, or oil if necessary.
- Transfer to an airtight container and chill for at least 2 hours.
- Divide gazpacho among bowls and top with a swipe of sour cream, fresh torn basil, a drizzle of olive oil, the reserved diced cucumber and a bit of diced watermelon. Enjoy with some crusty bread, if desired.
