Chilled Watermelon Gazpacho Soup Recipe

I can’t wait to share my Melon Gazpacho, where sweet watermelon meets savory herbs in a healthy, nutritious bowl you can have on the table in less than 20 minutes.

I fell into making a chill bowl last summer and I still make it now especially when it’s too hot to cook. My Chilled Watermelon Gazpacho feels like a little rebellion against boring salads.

Using seedless watermelon and a handful of fresh mint brightens it up in a way that surprises you not sweet syrupy more like a grown up sipable salad. It’s the kind of Easy Gazpacho that fools people into thinking you spent hours on it or that it needs to be fancy.

This Melon Gazpacho balances sweet and tangy and sometimes I even add feta for a salty pop but you do you.

Ingredients

• watermelon: mostly water, very sweet, has vitamin C and natural sugars, keeps you cool
• cucumber: crisp, low calorie, adds mild vegetal crunch and extra hydration, subtle flavor
• tomato: gives acidity, lycopene antioxidant, small carbs, balances sweetness with bright tang
• red onion: sharp bite, small fiber dose, makes it savory, not just sweet
• jalapeño: optional heat, capsaicin boosts metabolism a tad, wakes up flavors
• olive oil: healthy fats, adds silkiness and mouthfeel, helps absorb fat soluble nutrients
• feta: salty creamy finish, adds protein and calcium, optional and a touch indulgent
• mint: bright herb, small antioxidants, fresh cooling note, lifts the whole bowl

Ingredient Quantities

• 4 cups cubed seedless watermelon, about 1 small melon
• 1 medium cucumber, peeled and diced
• 2 ripe Roma tomatoes, cored and chopped
• 1 small red bell pepper, seeded and chopped
• 1/4 cup finely chopped red onion
• 1 small jalapeño, seeded optional
• 3 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 ounces crumbled feta cheese for serving optional

How to Make this

1. Prep everything: cube 4 cups seedless watermelon, peel and dice the cucumber, core and chop the Roma tomatoes, seed and chop the red bell pepper, finely chop 1/4 cup red onion and the small jalapeño if using, and chop the mint and basil; save a small handful of diced cucumber, watermelon and herbs for garnish.

2. In a blender or food processor add the bulk of the watermelon, cucumber, tomatoes, bell pepper, red onion and jalapeño; add 3 tablespoons fresh lime juice, 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

3. Add about half the chopped mint and basil into the blender for flavor, keeping the rest for garnish; this gives a bright herb hit without turning everything green.

4. Blend until smooth, or pulse less if you want a chunkier texture; if your blender is small, do it in two quick batches.

5. Taste and tweak: if it’s too sweet add a little more red wine vinegar or lime, if it needs salt add a pinch more, if it’s too thick loosen with a few tablespoons of cold water or a couple ice cubes then reblend briefly.

6. For a silky gazpacho strain the blended soup through a fine mesh sieve into a bowl, using a spoon to press through the solids; otherwise skip straining and keep the rustic texture.

7. Chill quickly by placing the soup in the fridge for 10 to 15 minutes, or serve immediately over a few ice cubes if you’re short on time; gazpacho should be bright and cold.

8. Stir in or float the reserved diced watermelon, cucumber and chopped herbs, taste one last time, then season again if needed.

9. Serve in bowls, drizzle a little extra virgin olive oil on top, sprinkle the remaining chopped mint and basil, and crumble 2 ounces of feta over each bowl if you like it salty and creamy. Store leftovers covered in the fridge up to 2 days.

Equipment Needed

1. Cutting board and a sharp chef’s knife (for cubing watermelon and chopping veg)
2. Measuring cups and measuring spoons (3 Tbsp lime, 1 Tbsp vinegar, 2 Tbsp oil, salt)
3. Blender or food processor (pulse for chunkier texture or blend smooth)
4. Fine mesh sieve and a sturdy spoon or spatula (to press for silky gazpacho)
5. Large mixing bowl or pitcher (to catch strained soup or chill the batch)
6. Small bowl or ramekin (to hold reserved garnish pieces and herbs)
7. Ladle or large serving spoon (for portioning into bowls)
8. Soup bowls or shallow serving bowls and a small spoon for tasting

FAQ

Chilled Watermelon Gazpacho Soup Recipe Substitutions and Variations

• Watermelon: swap with cantaloupe or honeydew (use about 4 cups cubed). They give the same juicy, sweet base — might want a little extra lime if cantaloupe tastes milder.
• Cucumber: use an English cucumber for fewer seeds and thinner skin, or a peeled small zucchini if you want less watery, firmer texture (same volume, about 1 medium).
• Jalapeño: replace with a serrano for more heat, or 1/4 to 1/2 teaspoon crushed red pepper flakes or a splash of hot sauce if you want even easier control of spice. Omit entirely if serving kids.
• Feta cheese for serving: swap with crumbled cotija or fresh goat cheese for similar salty tang, or use firm tofu seasoned with a pinch of salt for a vegan option (use about 2 ounces or to taste).

Pro Tips

1. Taste as you go. Start with less salt and acid than you think you need, you can always add more later. If its too sweet a splash of extra lime or a little more red wine vinegar will wake it up, but dont dump both in at once or itll throw the balance off.

2. Control texture on purpose. If you want silky push the blended soup through a fine mesh sieve with the back of a spoon, but if you want it chunkier just pulse the blender and save some diced watermelon and cucumber for garnish. For quick chilling use a few frozen watermelon chunks instead of ice so you dont water it down.

3. Treat the herbs gently. Rub basil and mint between your palms or crush them lightly to release the oils, add some to blend for background flavor and keep the rest fresh for topping. Dont overblend the herbs or the basil can turn bitter and make the color muddy.

4. Be smart with heat and salt. Remove jalapeño seeds and membranes for a mild kick, keep them for more heat, and add spices little by little since heat often intensifies after it sits. Crumble the feta just before serving so it stays pleasantly textured and doesnt dissolve into the soup.