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
Share your thoughts on the Watermelon Gazpacho Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make this refreshing summer soup even better!

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