Watermelon Gazpacho Recipe

When the mercury rises and you crave something cool, vivid, and effortless, a chilled gazpacho featuring watermelon can feel like a revelation. This watermelon gazpacho takes a classic Spanish tomato-based soup and swaps in juicy watermelon cubes for a bright, sweet contrast—blended with cucumber, red onion, garlic and herbs, then chilled until refreshingly crisp. According to the Thrive Market blog, this dish is perfect for summer snacking or as a vibrant side.

Because the core components are pillars of freshness—watermelon, tomato (or tomato alternatives), cucumber, garlic, olive oil, red wine vinegar and herbs—this gazpacho is naturally gluten-free (assuming all packaged ingredients are verified), and fits beautifully into light, plant-forward eating. The watermelon adds natural sweetness and volume so you don’t have to rely on heavy cream, and the cold soup format means minimal cooking is required.

Whether you serve it as a starter for a warm-weather dinner, bring it to a picnic, or make it ahead for a pool-side snack, its vibrant color and general ease make it a standout. The interplay of sweet watermelon and garden-fresh veggies creates a flavor profile that is playful yet polished, ideal for those days you want “special” without hours in the kitchen.

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Watermelon Gazpacho

Recipe Details

Yield: about 6 servings
Active Time: 10 minutes
Total Time: 1 hour and 10 minutes

Watermelon Gazpacho Ingredients

For the gazpacho:

• 6 cups seedless watermelon, rind removed and coarsely chopped
• 4 Persian cucumbers, peeled and coarsely chopped
• 2 large tomatoes, cored and coarsely chopped
• 1 to 2 jalapeño peppers, seeds removed and sliced
• 4 tablespoons extra virgin olive oil, plus more for garnishing
• 4 tablespoons sherry vinegar
• Sea salt and freshly ground pepper, to taste

For serving:

• 4 red radishes, thinly sliced
• 1 large handful mint leaves, torn
• 1/2 cup feta, crumbled

How to Make Watermelon Gazpacho

1. Make the gazpacho: Blend watermelon, cucumbers, tomato, jalapeño peppers, olive oil, and vinegar in a high-speed blender until smooth.
2. Season to taste with salt and pepper, then transfer mixture to a large bowl. Cover and chill in fridge for 1 hour.
3. Serve: Taste mixture again for seasoning, then transfer between bowls.
4. Top with radish slices, mint leaves, and feta cheese then drizzle with olive oil.

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Watermelon Gazpacho Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/6 of recipe)
Calories	≈ 200 kcal
Protein	≈ 5 g
Carbs	≈ 15 g
Sugar	≈ 10 g
Fiber	≈ 2 g
Fat	≈ 13 g

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Watermelon Gazpacho Variations & Tips

• Heat element: Add finely chopped jalapeño or red chili flakes for a spicy kick if you like contrast with the sweet watermelon.
• Herb shift: Swap mint for basil or cilantro for a different aromatic profile that complements the watermelon’s sweetness.
• Texture tweak: Reserve some diced cucumber or watermelon before blending and stir them in after chilling for added bite and interest.
• Fruit-forward version: Increase the watermelon ratio and reduce the tomato (or omit tomato if desired) for a more melon-centric flavor.
• Make-ahead advantage: The gazpacho benefits from chilling 2-4 hours (or overnight) so flavors meld—stir well before serving and garnish just before plating.

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Best Watermelon Gazpacho Pairings

• Grilled shrimp skewers: The smoky char pairs beautifully with the cold, sweet-savory soup.
• Gluten-free crostini or crispbread: Provide a crunchy vehicle to scoop the gazpacho or serve alongside.
• Watermelon & feta salad: Complement the flavors with a side salad that echoes the melon theme but adds salty cheese contrast.
• Chilled rosé or sparkling water with lime: Light, refreshing beverages that keep the meal feeling airy and bright.
• Light goat-cheese tartlets: Serve these as a starter while guests enjoy the gazpacho, adding creaminess and texture variation.

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When to Make Watermelon Gazpacho

• Summer cook-outs or barbecues: A chilled soup offering that stands out among heavier grilled mains.
• Picnics or outdoor lunches: Make ahead and transport easily for a stylish yet simple outdoor dish.
• Week-night light dinners: Serve as a main course with a side, when you want something satisfying but not heavy.
• Brunch gatherings: Offer small cups of the gazpacho as a refreshing prelude to brunch mains.
• Vegetarian, vegan or gluten-free menus: Naturally compliant when ingredients are verified—ideal for inclusive hosting.

Photo credit: Alicia Cho