Go Back
–+ servings
Three bowls of vibrant watermelon gazpacho garnished with diced strawberries, herbs, and tomatoes, surrounded by fresh ingredients including cherry tomatoes, heirloom tomatoes, lemon halves, a jalapeño, fresh basil, and mint on a white hexagon-tiled surface. A gold spoon rests beside the bowls.
Print Recipe
No ratings yet

Summer Watermelon Gazpacho

This refreshing Watermelon Gazpacho summer soup hydrates and nourishes, and it is perfect for hot sunny days.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Soup
Cuisine: Spanish
Keyword: Summer Watermelon Gazpacho
Servings: 6
Calories: 224kcal

Equipment

Ingredients

  • 1/2 Watermelon Medium
  • 3 Heirloom tomatoes
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Shallot
  • 1/4 Jalapeno or more
  • 1 1/2 tbsp Garlic minced
  • 1/4 cup Olive oil
  • 1/2 cup Basil
  • 1/3 cup Mint
  • 3 tbsp Lemon juice
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions

  • Chop & prep: Roughly chop all your ingredients—no need to be fancy. Just make sure they’re ripe and flavorful.
    2. Blend: Add everything into a food processor, immersion blender, or high-speed blender. Pulse until smooth (or leave it a bit chunky if that’s your thing).
    3. Taste & tweak: Add more vinegar for tang, more mint for freshness, or more chili for heat.
    4. Chill: Transfer to a large bowl and refrigerate for at least an hour to allow the flavors to meld.
    5. Serve cold with a drizzle of olive oil, a few torn herbs, and maybe a dollop of sour cream or Greek yogurt on top.

Nutrition

Calories: 224kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 204mg | Potassium: 703mg | Fiber: 3g | Sugar: 26g | Vitamin A: 3526IU | Vitamin C: 106mg | Calcium: 52mg | Iron: 2mg