Watermelon gazpacho is a light and refreshing summer dish that’s so easy to make! It’s perfect for times when it’s too hot to cook indoors. We loved it served with barbecued chicken thighs and a green salad. I think this savory chilled soup would complement a lot of different menus — like grilled shrimp or steak tips maybe? Yum!
Where Did Gazpacho Originate + Where’s the Tomato?
Gazpacho originated in the Andalusian region of Spain and is still very popular in Spain and Portugal today. It’s a cold soup made from raw vegetables and usually includes tomatoes — but that’s not the case here, friends. The only vegetables are cucumber, jalapeno pepper and onion. And we didn’t miss the tomatoes!
A typical Spanish gazpacho often has moist crustless bread added to thicken it, too; just add it to the blender or food processor. This recipe doesn’t include bread, but maybe I’ll give it a try next time.
A Few Notes on the Ingredients
The original recipe called for seeded jalapeno pepper, but I added a few seeds just for a bit of a kick. You can adjust this to suit your taste or omit jalapeno altogether, if you wish. If you decide to go without it, I would substitute about 1/8 to 1/4 tsp. cumin — otherwise I think the soup would be a bit bland.
Watermelon gazpacho is the perfect way to use up any leftover watermelon hanging out in the fridge. It can be served as a first course (if you’re going fancy), as a side dish or even as a light entree when served with crusty bread.
While it only takes about 20 minutes to prep, you’ll want to chill it for at least three hours before serving. Aside from making sure it’s nice and cold, the chilling gives the flavors time to develop. Gazpacho keeps well for a few days in the fridge so it’s a great make-ahead dish.
Since I’m on a mission to eat more seasonally, this recipe checked that box, too: watermelon, basil and cucumbers are in season right now. I harvested fresh basil from the garden and in a few weeks, I’ll be able to add our own cucumbers, too.
The only equipment you need to make this recipe is a food processor or blender. Again, if you want to get fancy, you can chill your serving dishes ahead of time.
Before we get started, I have a little confession here: I did not expect my “meat and potatoes” guy to embrace cold watermelon soup. It’s kinda like quiche — do real men eat gazpacho?? Just kidding…I know our tastebuds aren’t gendered. I was just surprised that he really enjoyed it and said we should serve it to company. He’s right about that!
If you decide to try this recipe, be sure to leave a comment below and let us know how you liked it.
Light + Healthy Watermelon GazpachoCourse: Sips + Bites
4 cups cubed, seeded watermelon (divided)
1 English cucumber or cored/seeded regular cucumber (peeled, coarsely chopped, divided)
1 clove garlic (minced)
2 TBSP. chopped onion
2 tsp. lime juice
1 tsp. olive oil
1 TBSP. chopped fresh basil or Subsitute fresh mint
1/8 tsp. ground black pepper
1/2 jalapeno pepper, seeded and chopped (optional)
- In a small bowl, mix one cup cubed watermelon with 1/2 of chopped cucumber; set aside.
- Process remaining ingredients in a food processor or blender until pureed.
- Transfer all ingredients to a large bowl and stir.
- Refrigerate for at least three hours before serving.
- Used with permission from the Produce for Better Health Foundation.
Let me know if you give this a try or if you made any substitutions. Hashtag #watermelongazpacho on Instagram or tag me @Honest_and_Simple so I can find you!
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