Watermelon Gazpacho

You won’t believe the flavor in this watermelon gazpacho! Pairing the sweet fruit with tomatoes and cucumber makes for the most refreshing summer soup.

Watermelon gazpacho

Cold soups are a great way to stay cool in the summer. Alex and I are huge fans of Spanish gazpacho, a cold soup made of ripe summer tomatoes, basil, cucumbers, and garlic. So why not add watermelon to the mix? Turns out, the sweet and savory mix of watermelon gazpacho is out of this world good. This unexpected pairing could not be more refreshing! With summer in full swing, we found a huge watermelon at our farmers market to use in this watermelon gazpacho. Here’s how to make it!

Watermelon gazpacho

Watermelon gazpacho ingredients

Pairing watermelon with tomatoes, cucumbers, and hot sauce might sound a bit unexpected, but it’s seriously good. This watermelon gazpacho is as refreshing as that first splash into the pool on a 100 degree summer day! The savory ingredients are just the right balance for the sweet, and the hint of spice adds complexity without too much heat. Here’s what you’ll need for this summery soup:

  • Ripe watermelon (make sure it’s at its peak! See below)
  • Cucumber
  • Tomato
  • Shallot or red onion
  • Fresh basil
  • Red wine vinegar
  • Hot sauce

Make this soup 2 to 3 hours before you want to serve it!

You’ll want to serve this watermelon gazpacho chilled. So, make sure to think ahead and blend up a batch several hours before you want to serve it. It’s not at its peak at room temperature. Even if you use chilled watermelon, you’ll still need a few hours to chill it. Because of this, it’s easy to make in advance. The flavors get even better in the refrigerator! We recommend making it only 1 day in advance.

Chopping watermelon and cucumber

What to serve with watermelon gazpacho

We enjoyed this watermelon gazpacho as a starter for a summer-themed meal with friends, along with summer pasta with zucchini and some cornbread. We ended the meal with some frosty vegan chocolate ice cream. It was the perfect pairing to celebrate summer!

This watermelon gazpacho would also be a fantastic starter for any grilled meal, such as:

Watermelon

How to choose a ripe watermelon!

Because this watermelon gazpacho is so simple, it’s important to buy the best quality ingredients. Here’s how to make sure a watermelon is ripe when you buy it:

  • Look for the field spot. Most watermelons should have a yellow patch on them, which is where they were resting on the ground before being picked. This yellow patch turns creamy in color when the watermelon is ripe.
  • Feel the weight. You’ll want a watermelon that feels heavy for its size (that means there’s lots of juice inside!).
  • Give the melon a good thump. Yes, you will feel slightly odd doing this. Embrace it! A ripe, juicy watermelon should sound deep and hollow.

Let us know what you think of this recipe in the comments below!

This watermelon gazpacho recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy free.

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Watermelon Gazpacho


1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 4.33 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 to 6 1x

Description

You won’t believe the flavor in this watermelon gazpacho! Pairing the sweet fruit with tomatoes and cucumber makes for the most refreshing summer soup.


Scale

Ingredients

  • 8 cups seedless watermelon, cubed (ours was half of one 16-pound watermelon)
  • 1 medium cucumber
  • 1 medium tomato
  • 2 medium shallots or 1/2 small red onion
  • ¼ cup loosely packed basil leaves
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon kosher salt
  • A few dashes hot sauce

Instructions

  1. Chop the watermelon into rough cubes. Place it in a blender and blend (the blended amount should fill a 1 ½ quart blender). Pour into a bowl or container, and set aside.
  2. Cut the cucumber in half; remove the seeds by scooping them out with a spoon. Peel the cucumber halves, then roughly chop them into a few smaller pieces. Roughly chop the tomato into quarters. Cut off the ends of the shallots and peel them; cut them into quarters (or peel the onion and cut into quarters).
  3. Place the cucumber, tomato, shallots, and basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix them with a spoon until fully combined.
  4. Stir in the red wine vinegar, kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold.  If desired, serve garnished with a few drops of olive oil.

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Spanish inspired

Keywords: Watermelon Gazpacho, Gazpacho Recipe, Appetizer Recipes, Summer Recipes, Watermelon Recipes

Looking for more summer recipes?

Outside of this watermelon gazpacho, here are a few recipes perfect for summer:

Last updated: April 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

5 Comments

  • Reply
    Courtney Jones
    August 8, 2012 at 11:36 pm

    Wow! Gorgeous photo. I love the colours :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 9, 2012 at 6:31 am

    This soup looks so easy! I love ordering gazpacho, but have never made it myself. Yum!

  • Reply
    kitchen essence
    August 12, 2012 at 12:04 am

    I like the flavours paired together… their so… unexpected.

  • Reply
    rober
    August 18, 2012 at 2:05 am

    Hi,
    i´m from spain and gazpacho has no basil.
    I also do this soup, but try it with mint.

  • Reply
    Juan C. Camargo
    August 21, 2012 at 3:18 pm

    I dont use shallots either

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