Watermelon Gazpacho with Tomato and Cucumber

I first made this Watermelon Gazpacho after a sweltering summer afternoon in the garden. I had juicy watermelon, ripe tomatoes, crisp cucumbers, and not much of an appetite for hot food.

A quick whirl in the blender transformed those humble ingredients into the most refreshing chilled soup I’d ever tasted.

It’s sweet, savory, tangy, and bursting with flavor—and best of all, it’s made in minutes with zero cooking required.

This vibrant and colorful dish combines cubed seedless watermelon, chopped ripe tomatoes, peeled and chopped cucumber, and a medley of other fresh ingredients for a delightful chilled soup.

It’s the perfect appetizer for any gathering or a light lunch on a sunny afternoon.

This gazpacho is not only a feast for the eyes but also a burst of flavors that dance on your palate.

The sweetness of the watermelon balances beautifully with the tanginess of red wine vinegar and the richness of extra virgin olive oil.

Top it off with a drizzle of olive oil and fresh mint for a fragrant finish that takes this dish to another level.

Jump to Recipe

Recipe Highlights

This Watermelon Gazpacho is a cool, vibrant twist on the traditional Spanish soup. Blending watermelon with tomatoes, cucumber, red onion, and a splash of vinegar creates a perfect balance of sweet and savory.

It’s ideal as a light lunch, appetizer, or refreshing first course at a summer dinner party.

The watermelon adds a natural sweetness that complements the acidity of the tomatoes and vinegar.

The cucumber and red onion add freshness and crunch, while olive oil brings it all together with a smooth finish. It’s hydrating, full of antioxidants, and looks gorgeous in the bowl.

Why you’ll love this recipe:

• No cooking required
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• Naturally vegan and gluten-free
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• Ready in 15 minutes
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• Perfect for hot weather or entertaining
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• Packed with fresh, seasonal produce

Ingredient Notes

• Watermelon: Use seedless and chilled watermelon for the best flavor and texture. It brings sweetness and volume to the soup.
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• Tomatoes: Ripe summer tomatoes (Roma or heirloom) add acidity, depth, and umami.
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• Cucumber: Refreshing and hydrating, cucumber balances the watermelon and adds a clean, cool taste.
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• Red Onion: Adds sharpness and contrast—use sparingly for balance.
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• Red Bell Pepper (Optional): For extra depth and vibrant color.
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• Red Wine Vinegar: Brings a tangy acidity that cuts through the sweetness and rounds out the flavor.
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• Olive Oil: Adds richness and helps emulsify the soup.
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• Salt and Pepper: Essential to balance sweetness and enhance the overall taste.
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• Fresh Mint or Basil (Optional): Adds a fragrant finishing touch.

How to Make This Recipe

Prep the Produce:
Chop the watermelon, tomatoes, cucumber, onion, and bell pepper (if using). For a smoother soup, peel the cucumber and deseed the tomatoes.

Blend:
Add all ingredients to a high-speed blender: watermelon, tomatoes, cucumber, red onion, bell pepper, vinegar, olive oil, salt, and pepper. Blend until smooth.

Chill:
Taste and adjust seasoning. Chill in the refrigerator for at least 1 hour to let the flavors meld and serve cold.

Serve:
Pour into bowls or glasses. Garnish with a drizzle of olive oil, diced cucumber or watermelon, chopped herbs, or microgreens.

A Chilled Summer Delight

This watermelon gazpacho brings a refreshing twist to hot summer days.

The combination of cubed seedless watermelon and chopped ripe tomatoes creates a delightful medley that awakens the taste buds.

Add in the crunch of peeled and chopped cucumber, and you’ve got a soup that is both revitalizing and satisfying.

Brightly colored ingredients enhance the dish’s visual appeal, making it not just tasty but also a feast for the eyes.

Chopped red onion and red bell pepper add an extra layer of flavor, perfectly complemented by a splash of red wine vinegar and a drizzle of extra virgin olive oil.

Top it all off with a mint and olive oil drizzle for garnish, and you have a dish that truly captures the essence of summer.

Ingredients That Shine

The beauty of this watermelon gazpacho lies in its simple yet vibrant ingredients.

Each component plays a vital role, creating a balanced flavor profile that excites the palate.

The star, cubed seedless watermelon, brings a natural sweetness that harmonizes beautifully with the other fresh elements.

Chopped ripe tomatoes provide acidity and depth, while the peeled and chopped cucumber adds a refreshing crunch.

Complement this mix with chopped red onion and red bell pepper, and you unlock a variety of textures and tastes.

A splash of red wine vinegar and a generous pour of extra virgin olive oil tie everything together, ensuring that every spoonful is packed with flavor.

Preparation Made Easy

Getting started with this gazpacho is a breeze.

Begin by blending the base ingredients: cubed watermelon, tomatoes, cucumber, onion, and red bell pepper.

In just a few moments, you’ll have a smooth mixture that forms the foundation of your soup.

Next, stir in red wine vinegar and extra virgin olive oil, seasoning with salt and pepper to taste.

Blend once more until everything is well combined.

Finally, chilling your gazpacho is key to achieving that refreshing, cool soup—allow it to rest in the refrigerator for at least an hour.

Perfect for Any Occasion

This watermelon gazpacho is an ideal dish for gatherings, picnics, or a light lunch on a sunny afternoon.

Its vibrant colors and enticing flavors are sure to impress any guest.

Serve it in chilled bowls, garnished with fresh mint and a drizzle of olive oil, and watch it disappear in no time.

Whether served as an appetizer or a light meal, this gazpacho adapts beautifully to any summer occasion.

Pair it with crusty bread or a fresh salad for a complete dining experience that celebrates the season’s bounty.

Health Benefits to Enjoy

Not only is this watermelon gazpacho a treat for the senses, but it also offers notable health benefits.

The ingredients are rich in vitamins and antioxidants, making them a nutritious meal option.

Watermelon is hydrating and low in calories, making it an excellent choice for weight management.

Chopped ripe tomatoes provide a good source of vitamins C and K, while peeled and chopped cucumbers are known for their cooling properties.

Meanwhile, the inclusion of healthy fats from extra virgin olive oil and nutrients from fresh herbs like mint adds to the healthiness of this dish.

A Refreshing Showcase of Summer Flavors

Incorporating a variety of fresh ingredients, this watermelon gazpacho successfully celebrates the flavors of summer.

Its vibrant presentation, coupled with a medley of tastes, makes it a standout in any meal lineup.

Embrace the season with this refreshing soup, perfect for cooling down on hot days.

Whether you’re hosting a gathering or simply enjoying a quiet afternoon, this gazpacho offers a delightful way to enjoy the fresh tastes and colors of summer.

Serving Suggestions

Serve this gazpacho as a starter or light lunch with crusty bread or crostini. It pairs well with grilled seafood, flatbreads, or veggie platters.

For a summery brunch, serve in small glasses as an amuse-bouche. A cold sparkling beverage or chilled rosé complements it beautifully.

Tips for the Best Watermelon Gazpacho

Use very ripe, sweet watermelon and tomatoes for the best flavor. Chill all your ingredients before blending so the soup is instantly cold and refreshing.

If you prefer a chunkier texture, blend only half and stir in the rest finely chopped. Be sure to season well—a pinch of salt makes all the flavors pop.

Let it chill before serving to bring out its full depth and flavor.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days. Stir well before serving, as the ingredients may naturally separate.

This soup is not freezer-friendly due to the high water content of the watermelon.