Watermelon Gazpacho Recipe
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.
How to Make the Best Watermelon Gazpacho
When the summer heat becomes unbearable, nothing refreshes quite like a chilled bowl of watermelon gazpacho. This vibrant, no-cook soup takes the classic Spanish cold soup and gives it a sweet, fruity twist that’s absolutely perfect for hot days. The natural sweetness of watermelon pairs beautifully with the savory elements of tomato, bell pepper, and cucumber, creating a surprisingly complex flavor profile.
What sets this gazpacho apart is the stunning array of fresh toppings. Each spoonful delivers different textures—creamy avocado, crunchy radishes, juicy tomatoes, and a scattering of microgreens. The Aleppo pepper adds just enough heat to keep things interesting without overwhelming the delicate flavors. It’s a feast for the eyes as much as the palate.
This recipe is incredibly forgiving and adaptable. Use it as a base and adjust the seasonings to your taste—more vinegar for tang, extra cayenne for heat, or additional herbs for freshness. Serve it as an elegant first course at a summer dinner party or enjoy it as a light, healthy lunch that will leave you feeling energized rather than weighed down.
Watermelon Gazpacho
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.
Ingredients
Gazpacho Base
Toppings
Instructions
Making the Gazpacho
- 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.
- Chill until very cold, and prepare the toppings.
Serving
- 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 biber. The toppings really add good texture to the soup, so don't skimp out on these!
Notes
- For a more vibrant red color, reduce the amount of cucumber in the base or add a bit more watermelon.
- This gazpacho tastes even better after chilling for several hours, allowing the flavors to meld.
- The soup can be stored in the refrigerator for up to 3 days.
