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Cool and refreshing, Watermelon Gazpacho is just what the doctor ordered on hot summer days! This cold watermelon soup is chilled, then topped with cool, crunchy cucumber, red onion, red bell pepper, avocado, microgreens, and fresh herbs; it’s a treat for the senses and hydrates the body!
Watermelon Gazpacho is simple to make and packed with healthy summer produce. It’s made with juicy ripe watermelon, cucumber, red bell pepper, tomato, red onion and fresh herbs like mint and Italian parsley- then chilled until it’s icy cold. Packed full of veggies, it has a lovely sweetness that I’ve come to crave- such a refreshing summer soup!
Before serving the cold soup, top it with finely diced cucumber, bell pepper, avocado slices, crunchy radishes and microgreens– all of which add delicious texture! A tasty chilled soup, you’ll want to guzzle on hot summer days.
Watermelon Gazpacho Ingredients
- Watermelon: Use ripe seedless watermelon since this will be going into the blender! Ripe, sweet, dark red watermelon work best here!
- Vegetables: peeled cucumber, red bell pepper, red onion, and ripe tomato
- Herbs: Fresh Italian parsley, fresh mint, fresh basil, cilantro are all really refreshing here- pick 1-2!
- Garlic clove
- Fresh Chili– optional but adds a nice punch! Or sub cayenne
- Oil and Vinegar: Extra virgin olive oil and sherry vinegar are traditional in gazpacho but red wine vinegar works too!
- Spices: Salt and pepper, paprika and a hint of coriander.
- Toppings: Diced cucumber, jalapeño pepper, avocado, radish, bell pepper, red onion, fresh herbs and microgreens. Just pick a few!
How to make Watermelon Gazpacho
- Place watermelon, cucumber, red bell pepper, red onion, garlic, tomato, salt, spices and vinegar and olive oil in a blender, and blend until smooth.
- Taste and adjust vinegar and salt to taste.
- Once blended, stir in the chopped herbs and chill until very cold!
4. Prep the watermelon gazpacho toppings while the soup chills. The toppings really elevate the soup adding great texture. If you don’t feel like “decorating” the soup with the toppings, simply stir them all in ahead -all except perhaps the microgreens and avocado- which are best added right before serving.
To keep the soup vibrant red in color, peel the cucumbers, and add paprika (not smoked) for color. Blending anything green will give this a yellow brownish hue- so I like to keep the green things for the toppings. Blending in a sliver of red beet (raw or cooked) brightens up the color, or try beet powder.
How to Serve Watermelon Gazpacho
Divide the chilled soup among bowls and sprinkle with finely diced onion, cucumber, avocado slices, radishes, microgreens and fresh herbs. Drizzle with olive oil, sprinkle with salt and Aleppo Chili flakes (or urfa fiber).
For an elevated touch, add edible flowers like pansies or nasturtiums. Tiny nasturtium leaves are pretty too. You could make cucumber rings using a veggie peeler if you are feeling ambitious!
We have also served this gazpacho in tall shot glasses as a passed appetizer. You can even top with a shrimp if you like!
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Hope you enjoy this cooling and refreshing Watermelon Gazpacho- so perfect for these hot summer days!
Cool and refreshing, Watermelon Gazpacho is just what the doctor ordered on hot summer days! This cold watermelon soup is chilled, then topped with cool, crunchy cucumber, red onion, red bell pepper, avocado, microgreens, and fresh herbs; it’s a treat for the senses and nourishes the body!
- 1 red bell pepper, rough chopped
- 1/4 cup red onion, roughly chopped
- 3 cups cucumber, peeled
- 1–2 garlic cloves
- 1 large red tomato, quartered
- 3 cups seedless watermelon, cut into cubes.
- 1/2 teaspoon coriander
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon paprika (not smoked)
- 1/4 teaspoon cayenne or piment d’ ville, more to taste
- 4 tablespoons sherry vinegar or red wine vinegar, more to taste
- 2 tablespoons olive oil
- 1/2 cup Italian parsley – or use half mint, finely chopped
Toppings (pick a 2-3, or all)
- 1/2 cup finely diced watermelon
- 1/2 cup finely chopped cucumber
- 1/2 cup finely chopped red or yellow bell pepper
- 1–2 tablespoons finely diced red onion
- 1–2 tablespoons finely diced jalapeno
- 1/2 cup halved or sliced cherry tomatoes
- 1/2 cup sliced radishes
- 1 avocado – sliced
- a handful microgreens,
- fresh herbs, edible flowers
- olive oil for drizzling
- Aleppo or urfa biber
- In a blender, add the red bell pepper, onion, peeled cucumber, garlic, tomato, watermelon, salt, pepper, coriander, paprika, cayenne, vinegar and olive oil. Blend until smooth. Stir in the chopped herbs. Taste and adjust vinegar and more salt to taste. It should have a little tang, so if overly sweet, add more vinegar. See notes for getting more “red”.
- Chill until very cold, and prepare the toppings.
- Serve in a bowl and top with a few or all of the optional toppings. Drizzle with olive oil, sprinkle with salt and Aleppo pepper or urfa fiber. The toppings really add good texture to the soup, so don’t skimp out on these!
You can stir in the “garnishes” to the batch of soup (expect avocado and sprouts), instead of placing them on top as a garnish.
Catering Tip: To get this more vibrant red- do not blend in the herbs or cucumber skins into the soup (or anything green) which will turn the soup yellow-brown. Paprika will add redness, a little tomato paste can help too or a little sliver of red beet (raw or cooked) or beet powder. Keep the green ingredients out of the blender- and use as the toppings.
- Serving Size: 1 cup
- Calories: 161
- Sugar: 9.4 g
- Sodium: 404 mg
- Fat: 10.8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 16.2 g
- Fiber: 4 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: watermelon gazpacho, chilled watermelon soup