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Easy Watermelon Gazpacho Recipe
5 from 36 votes

Easy Watermelon Gazpacho Recipe

This gazpacho features watermelon blended with fresh vegetables like cucumber, tomatoes, red bell peppers, and red onion, combined with mint and jalapeno for a refreshing, slightly spicy cold soup. You can adjust its texture from chunky to smooth and chill it well before serving, making it a hydrating and light dish ideal for warm days or as a palate cleanser.

Prep Time
15 mins
Chill Time
1 hr
Servings: 4 servings
Calories: 172 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 cups watermelon cut into small pieces, seedless
  • 3 Roma tomato seeded and diced
  • 1 cucumber seeded and diced, English
  • 1 red onion diced, small
  • 1 red bell pepper chopped, medium sized
  • 1 clove garlic
  • ¼ cup mint leaves
  • ½ jalapeno pepper remove seeds if you prefer less heat
  • 1 teaspoon salt adjust per taste
  • 2 teaspoon black pepper adjust per taste
  • 3 tablespoon olive oil
  • 2 tablespoon red wine vinegar or sherry vinegar

Instructions

    Cup of Yum
  1. Cut watermelon. Discard any seeds if it has and chop into pieces.
  2. Deseed tomatoes (optional step). And dice it.
  3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
  4. Chop red bell peppers (remove the seeds).
  5. Dice red onions.
  6. Peel a garlic clove.
  7. Chop jalapeno.
  8. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Cover and liquefy.
  9. Add olive oil, red wine vinegar and pulse.
  10. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
  11. Taste and season if it needs extra salt or pepper.
  12. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
  13. Pour chilled gazpacho into bowls/glasses.
  14. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
  15. Serve with some croutons or as it is.

Notes

  • Use ripe seedless watermelon for best flavor; if using seeded watermelon, remove seeds carefully before blending.
  • The soup is best served chilled and can be refrigerated for up to a day before serving.
  • To reduce any bitterness from the vinegar, a small amount of sugar can be added to taste.
  • Adjust jalapeno quantity or remove seeds to control the heat level according to preference.
  • For a thicker soup, soak day-old white bread in water, squeeze out excess liquid, and blend with the other ingredients; omit this step for a lower-carb version.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 589mg (25%) Potassium 464mg (10%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 2065IU (41%) Vitamin C 60.1mg (67%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 589mg 25%
Potassium 464mg 10%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 2065IU 41%
Vitamin C 60.1mg 67%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.