This cool and refreshing Watermelon Gazpacho is simple to make and packed full of healthy summer produce. It’s made with juicy watermelon, cucumber, red bell pepper, onion and fresh herbs like dill and Italian parsley- then chilled until it’s icy cold. Before serving, top it with avocado slices, more cucumber and bell pepper, crunchy radishes and sprouts. A delicious chilled soup, perfect for hot summer days.
It’s also quite filling while being low in calories, always a bonus!
Blend up most of the ingredients in a blender– leaving a little out for the topping.
I added a couple thin slices of raw beet to bump up the color. This is optional.
Prep the toppings while the soup chills. The toppings really make the soup adding great texture. If you don’t feel like “decorating” the soup with the toppings, simply stir them all in ahead -all accept the sprouts and avocado- which are best added right before serving.
To serve, just divide the chilled soup among bowls and sprinkle with more onion, cucumber, avocado, radishes, sprouts and fresh dill. To make the cucumber ribbons, use a vegetable peeler and get long thin strips, and just roll.
For an elevated touch, add edible flowers like pansies or nasturtiums. Tiny nasturtium leaves are pretty too.
Tasty, cooling, healthy and refreshing!
Hope you are keeping cool. xoxo
Cool and refreshing Watermelon Gazpacho with cucumber, bell pepper and avocado. Vegan and gluten free, this soup is light, healthy and delicious!
- Prep Time: 20
- Total Time: 20
- Yield: 4-6 1x
- Category: soup
- Cuisine: Mediterranean
- 1 red bell pepper, divided
- ¼ cup red onion, rough chopped
- 1 english cucumber- 3 cups
- 1 garlic clove
- 1 medium tomato
- ½ a jalapeno (medium spicy- add more or less, for more or less spicy)
- 4 cups cubed watermelon, divided
- ¼– ½ cup Italian parsley ( or part dill)
- ½ teaspoon coriander
- 1 teaspoon salt, more to taste
- 4 tablespoons red wine vinegar
- 3 tablespoons olive oil
- thinly sliced beet- ( optional) see notes
- ½ cup finely chopped cucumber or finely sliced fennel bulb
- ½ cup finely chopped red or yellow bell pepper
- 1–2 tablespoons finely diced onion
- handful halved or sliced cherry tomatoes
- sliced radishes
- 1 avocado – sliced
- handful sprouts, or fresh dill
- a few edible flowers
In a blender, place ¾ of the bell pepper ( rough chopped), onion, 3 cups cucumber, garlic, tomato, jalapeño, and only 2 cups of the watermelon. Blend. Add herbs, spices, salt, vinegar. Blend to combine.
Optional: To deepen the red color, add a thin slice or two of fresh beet. Blend.
Add the rest of the watermelon and pulse a few times. Taste, adjust salt. Chill until very cold.
Serve in a bowl and top with a few or all of the optional garnishes. These really add good texture to the soup, so don’t skimp out on these!
If the soup tastes too sweet, add a little more vinegar and/ or salt. The beet slices will deepen the color of the soup- just use a few, very thin, raw pieces and blend in it.
You can stir in the “garnishes” to the batch of soup, instead of placing them on top as a garnish.