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Cool and refreshing, Watermelon Gazpacho is just what the doctor ordered on hot summer days! Topped with cool crunchy cucumber, red onion, red bell pepper, avocado, microgreens, and fresh herbs, it’s a treat for the senses and nourishing to the body!

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 crunchy cucumber, bell pepper, avocado, 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!

Ingredients in Watermelon Gazpacho:

watermelon
cucumber
bell pepper
red onion
fresh herbs
garlic
jalapeno
salt, pepper
red wine vinegar and olive oil

How to make Watermelon Gazpacho:

Blend up most of the ingredients in a blender– leaving a little out for the topping.

Expert tip:

To add a boost of color, add a couple of thin slices of raw beet to bump up the color. This is optional but make the gazpacho vibrant. Beet powder will also work here. 😉

Chill the Gazpacho and prep the toppings!

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 make the cucumber ribbons, use a vegetable peeler and get long thin strips, and just roll.

Serve the Watermelon Gazpacho:

Divide the chilled soup among bowls and sprinkle with more onion, cucumber, avocado, radishes, sprouts and fresh dill.

For an elevated touch, add edible flowers like pansies or nasturtiums. Tiny nasturtium leaves are pretty too.

More cooling recipes you may like:

Hope you enjoy this cooling, healthy and refreshing Watermelon Gazpacho- perfect for hot summer days!

Keep cool,

xoxo

Sylvia

Watermelon Gazpacho

★★★★★ 5 from 5 reviews

Author: Sylvia Fountaine
Prep Time: 20
Total Time: 20 minutes
Yield: 4-6
Category: soup
Cuisine: Mediterranean

Print Recipe

Description

Cool and refreshing Watermelon Gazpacho with cucumber, bell pepper and avocado. Vegan and gluten free, this soup is light, healthy and delicious!

Ingredients

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

Optional Garnishes:

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

Instructions

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!

Notes

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.

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