Watermelon Gazpacho Recipe

Watermelon Gazpacho Recipe

How To Make Watermelon Gazpacho

This watermelon gazpacho is a perfect balance of savory and sweet all in one refreshing bowl! Makes a good pair with your grilled meat, salad, or sangria.

Preparation: 15 minutes
Chill Time: 4 hours
Total: 4 hours 15 minutes



  • lbsfresh watermelon
  • 3large roma tomatoes,halved and cored
  • 1small cucumber,(½ pound) peeled and seeded
  • 1medium red bell pepper,cored
  • ½small red onion,peeled
  • 2small garlic cloves,peeled
  • cupfresh mint leaves,packed
  • 3tbspolive oil
  • 3tbspsherry vinegar
  • 1tspfine sea salt
  • ½tspfreshly-cracked black pepper
  • ¼tspground cumin
  • 1thick slice of white bread,soaked, crusts removed
  • homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients,for garnish, optional


  1. Combine all ingredients together in a blender or food processor.  Puree for about 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper, and/or cumin if needed.

  2. Refrigerate in a sealed container for about 4 hours, or until completely chilled. Serve cold, topped with your desired garnishes.


  • Calories: 132.12kcal
  • Fat: 7.32g
  • Saturated Fat: 1.03g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 5.03g
  • Polyunsaturated Fat: 0.92g
  • Carbohydrates: 16.11g
  • Fiber: 2.21g
  • Sugar: 9.93g
  • Protein: 2.26g
  • Sodium: 418.95mg
  • Calcium: 39.80mg
  • Potassium: 352.66mg
  • Iron: 1.47mg
  • Vitamin A: 91.05µg
  • Vitamin C: 42.01mg
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