Fresh Chilled Watermelon Gazpacho
A refreshing and easy-to-make summer soup that balances sweet watermelon with savory vegetables and herbs, perfect for hot days and summer entertaining.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Spanish
Ingredients
Scale
- 4 cups seedless watermelon, cubed
- 1 medium cucumber, peeled and chopped
- 1 small red bell pepper, seeded and diced
- 1 small jalapeño, seeded (optional)
- 10 fresh mint leaves, roughly chopped
- 5–6 fresh basil leaves, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Juice of 1 lime (optional)
Instructions
- Prepare the ingredients: Cut 4 cups of seedless watermelon into cubes. Peel and chop 1 medium cucumber, dice 1 small red bell pepper, and seed and finely chop 1 small jalapeño if using.
- Combine in blender: Place watermelon, cucumber, bell pepper, jalapeño, mint leaves, and basil leaves into a blender or food processor. Pulse a few times to break down the chunks.
- Add liquids and seasoning: Pour in 2 tablespoons red wine vinegar, 2 tablespoons extra virgin olive oil, lime juice if using, and season with sea salt and freshly ground black pepper to taste.
- Blend until smooth: Blend on high for 1-2 minutes until silky and smooth. Scrape down sides if needed. Chill in the fridge if not cold enough.
- Taste and adjust: Adjust sweetness or acidity by adding more vinegar or lime juice if needed. Add a tablespoon or two of cold water if too thick and blend again.
- Chill: Transfer to a bowl or airtight container and refrigerate for at least 1 hour to let flavors meld and soup chill thoroughly.
- Serve: Stir gently before serving. Spoon into bowls or clear glasses and garnish with finely chopped cucumber, mint leaves, or toasted pepitas.
Notes
Use ripe, juicy watermelon for best flavor. Adjust jalapeño seeds for desired heat. Chill soup for at least 1 hour for best flavor. Optional garnishes include finely chopped cucumber, toasted pepitas, or a dollop of Greek yogurt for a dairy twist. Soup can be stored in the fridge for up to 2 days but avoid freezing.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 90
- Sugar: 18
- Sodium: 150
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 22
- Fiber: 1.5
- Protein: 1
Keywords: watermelon gazpacho, chilled soup, summer soup, easy gazpacho, refreshing soup, vegan soup, gluten-free soup