Watermelon Gazpacho with Cucumber, Tomatoes, and Mint — Refreshing Summer Soup

Watermelon gazpacho is a light, deeply refreshing chilled soup where the sweetness of ripe watermelon meets juicy tomatoes, crunchy cucumber, and a cool hint of mint. It comes together in minutes, quenches thirst and appetite, and looks striking on a summer table.

Ingredients

• Seedless watermelon, chilled — 800 g (1 lb 12 oz)
• Ripe tomatoes — 300 g (10.5 oz)
• Cucumber — 200 g (7 oz)
• Red bell pepper — 100 g (3.5 oz)
• Red onion — 40 g (1.5 oz)
• Garlic — 1 clove
• Lime (or lemon) juice — 30 ml (2 tbsp)
• Extra-virgin olive oil — 30 ml (2 tbsp)
• Sherry or apple cider vinegar — 15 ml (1 tbsp)
• Fresh mint — 6 leaves
• Salt — 1/2 tsp (or to taste)
• Ground black pepper — a pinch
• Chili flakes — a pinch (optional)
• Ice cubes — 100 g (3.5 oz) (for quick chilling, optional)
• For serving: finely diced cucumber and watermelon, mint leaves, a drizzle of olive oil

Step-by-step recipe

1. Prep the produce: trim the rind from the watermelon and remove any stray seeds. Rinse the vegetables and pat dry.
2. Cut the watermelon, tomatoes, cucumber, pepper, and onion into large chunks. Finely dice a little cucumber and watermelon for serving and set aside.
3. In a blender, add the watermelon, tomatoes, cucumber, pepper, onion, garlic, and mint. Pour in the lime juice and vinegar, add the olive oil, salt, pepper, and chili flakes.
4. Blend until smooth, 30–60 seconds. Taste and adjust: add a pinch of salt, more acidity, or a bit more watermelon as needed.
5. Adjust texture: for a thicker gazpacho, add more tomatoes/cucumber; for a lighter, icier finish, add a few ice cubes and blend again.
6. Pour into a pitcher, cover, and chill in the refrigerator for 30–60 minutes to let the flavors bloom.
7. Serve well chilled, topped with the reserved diced cucumber and watermelon, mint leaves, and a light drizzle of olive oil.

Serving and storage

Serve gazpacho in chilled bowls or glasses. It pairs beautifully with crostini, goat cheese, or lightly salted feta. Refrigerate up to 36 hours in an airtight container; stir or briefly blend before serving.

Nutrition per serving

Nutrient	Per serving
Calories	146 kcal
Protein	2.6 g
Fat	7.0 g
Carbohydrates	23.0 g
Fiber	2.6 g
Sugar	15.0 g
Sodium	320 mg

Tips and variations

• Heat: add a pinch of cayenne pepper or a few dashes of Tabasco.
• No tomatoes: swap tomatoes for extra cucumber and a bit more red pepper for a sweeter, watermelon-forward version.
• Acidity: swap lime for lemon or balsamic vinegar (1–2 tsp).
• Texture: fold in some finely diced cucumber and pepper at the end for a beautiful crunchy contrast.
• Protein boost: serve with crumbled feta or a soft, spreadable fresh cheese (non-vegan).
• Herbs: mint can be swapped for basil or cilantro — more Mediterranean or more herbaceous and zesty.

FAQ

• Can I make it ahead? Yes, 6–12 hours in advance. Keep refrigerated and stir before serving.
• What can I use instead of sherry vinegar? Apple cider, rice, or white wine vinegar. Start with 1 tsp and adjust to taste.
• What if the watermelon isn’t very sweet? Add a small pinch of salt and 1–2 tsp honey or maple syrup — it boosts flavor without making it cloying.
• Can I make it without garlic and onion? Yes. Omit them or use mild scallions; the flavor will be more delicate.