Why You’ll Love This Recipe

This Watermelon Gazpacho strikes the perfect balance between sweet and savory. It’s light, cooling, and incredibly refreshing—perfect for hot summer days. The watermelon brings a natural sweetness that complements the acidity of tomatoes and sherry vinegar, while the mint adds a fresh twist. With just a few minutes of prep time and no cooking required, it’s ideal for a quick appetizer or a light lunch. Plus, it’s easily customizable with your favorite garnishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 pounds cubed fresh watermelon
3 large roma tomatoes, halved and cored
1 small (1/2 pound) cucumber, peeled and seeded
1 medium red bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, peeled
1/3 cup packed fresh mint leaves
3 tablespoons olive oil
3 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon ground cumin
1 thick slice of white bread, soaked and crusts removed
Optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients

Directions

1. Combine all ingredients in a blender or food processor.
2. Puree for 1 minute, or until the soup reaches your desired consistency.
3. Taste and season with additional salt, pepper, and cumin if needed.
4. Refrigerate in a sealed container for 4 hours, or until completely chilled.
5. Serve cold, topped with your desired garnishes.

Servings and timing

Servings: 4–6
Preparation time: 15 minutes
Total time: 15 minutes (plus 4 hours chilling)

Variations

• Add extra fresh mint for a more intense herbal flavor.
• Use basil instead of mint for a different aromatic twist.
• Swap sherry vinegar with red wine vinegar or apple cider vinegar.
• For a spicier version, blend in a small jalapeño.
• Omit the bread for a gluten-free version.
• Add diced avocado or feta cheese as a garnish for creaminess and contrast.

Storage/Reheating

Store Watermelon Gazpacho in an airtight container in the refrigerator for up to 3 days. Since it’s meant to be served cold, there’s no reheating needed. Stir well before serving as ingredients may settle.

FAQs

Can I make Watermelon Gazpacho ahead of time?

Yes, it tastes best when chilled for a few hours, making it perfect to prepare in advance.

What if I don’t have sherry vinegar?

You can substitute with red wine vinegar or apple cider vinegar.

Can I freeze this gazpacho?

Freezing is not recommended as the texture may become watery and separated once thawed.

Is there a gluten-free option?

Yes, simply omit the bread or use gluten-free bread.

Can I use a different melon instead of watermelon?

Yes, cantaloupe or honeydew can work, but they will change the flavor profile.

How do I adjust the sweetness?

Use riper watermelon for more sweetness or balance it with a splash of extra vinegar if it’s too sweet.

What’s the best way to serve this soup?

Serve chilled in bowls or small glasses for a refreshing appetizer.

Can I skip the bread?

Yes, but the bread helps to thicken the soup. For a lighter version, leave it out.

How do I make it spicier?

Add a small chili pepper like jalapeño or a dash of hot sauce when blending.

Do I need to peel the tomatoes?

No, but you should core them by removing seeds and any tough white parts for a smoother texture.

Conclusion

Watermelon Gazpacho is the ultimate no-cook summer soup, bursting with fresh flavors and vibrant color. With its easy preparation and delightful balance of sweet and savory, it’s a standout dish that can be enjoyed as a starter, snack, or light meal. Perfect for entertaining or cooling off on a warm day, this chilled soup is as versatile as it is delicious.

Print