Watermelon Gazpacho Recipe

Active Time:

15 mins

Total Time:

45 mins

Servings:

5

Cool off this summer with our favorite chilled soup, watermelon gazpacho. Gazpacho is a classic Spanish soup made of seasonal fruits and vegetables and served cold. Think of it as eating a fresh salad that's been blended to form a smooth, velvety, rich base.

While you might be familiar with tomato gazpacho, watermelon gazpacho is a welcome riff on the classic. You still get the same bright color and flavorful bite, but the watermelon adds a sweet and tangy depth of flavor to the dish. After all, when the sweltering heat demands hydrating and refreshing foods, turn to summer's superfruit—watermelon. Biting into a juicy watermelon is like tasting summer in the South.

Learn how to make watermelon gazpacho. Six ingredients, a blender, and less than an hour is all you need to serve up this refreshing summer soup.

What Is Gazpacho?

Gazpacho is a cold soup made of raw, blended vegetables. Enjoyed in Spain and Portugal as a cooling dish during hot summer months, gazpacho typically includes stale bread, tomato, cucumbers, onion, bell peppers, garlic, olive oil, and vinegar. Modern versions, like the one featured here, often highlight watermelon, avocados, strawberries, and more. We even have a delicious recipe for Green Tomato Gazpacho.

Ingredients for Watermelon Gazpacho

With just six ingredients—yes, six!—you'll be cooling off in no time.

Watermelon: Fresh cubed watermelon is the star of the show, but don't expect an overly sweet result. The watermelon blends with the other ingredients in this gazpacho for a perfect sweet and savory balance.
Cucumber: A cooling base for the soup.
Red onion and jalapeño: These two spice up the mix and add a little heat.
Apple cider vinegar: The acidity of the vinegar helps round out those sweet, cool flavors and enhances the brightness of the dish.
Salt: Brings it all together.

Southern Living Watermelon Gazpacho ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Watermelon Gazpacho

The 30-minute chill time is the longest step in making this watermelon gazpacho:

Step 1. Blend watermelon: Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
Step 2. Add vinegar: Stir in vinegar and salt.
Step 3. Chill soup: Cover and chill at least 30 minutes.

How To Serve Watermelon Gazpacho

Watermelon gazpacho can be a perfect starter or served up as part of a tapas-style meal or light lunch. Serve in small glasses (even shot glasses), or bowls. Add texture and colorful garnishes such as small cubes of fresh watermelon or cucumber, sliced jalapeño, cilantro, seafood, avocado, a dollop of sour cream, or crisp croutons for extra interest.

Editorial contributions by Katie Rosenhouse.

Ingredients

5 cups cubed watermelon (from 1 watermelon)
1 cup peeled, seeded, and diced cucumber
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and minced
2 Tbsp. apple cider vinegar
1 tsp. kosher salt

Directions

Blend ingredients:

Combine watermelon, cucumber, onion, and jalapeño in a blender.

Caitlin Bensel; Food Stylist: Torie Cox

Process until smooth. Stir in vinegar and salt.

Caitlin Bensel; Food Stylist: Torie Cox
Chill:

Cover and chill at least 30 minutes. Serve in small bowls or glasses.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Can I make Watermelon Gazpacho in advance?

Gazpacho can be prepared up to two days in advance and refrigerated until ready to serve.
What else can I add to this gazpacho?

Gazpacho is the perfect opportunity to get creative. Feel free to incorporate other seasonal fruits or vegetables into the mix, making the gazpacho as savory, sweet, or spicy as you like.
What pairs well with Watermelon Gazpacho?

You don't need much when serving up this gazpacho for a light meal—
crusty bread and a side salad will turn it into a satisfying lunch. As a starter or part of a meal of small plates, it pairs nicely with barbecued or grilled meats, tacos, seafood, and more.