Refreshing Watermelon Gazpacho

Name: Refreshing Watermelon Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 6 cups cubed seedless watermelon; 1 English cucumber, chopped; 1 pound ripe tomatoes, chopped; 1 red bell pepper, chopped; 1/4 cup red onion, chopped; 1 garlic clove, minced; 1/4 cup fresh basil or mint leaves; 2 tablespoons extra virgin olive oil; 1 tablespoon sherry vinegar; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Crumbled feta cheese for serving (optional)

This cool and vibrant watermelon gazpacho is the ultimate no cook summer soup.

By Recipes By Nani· 🌍 Spanish· July 20, 2026

recipesbynani.com

Prep

25 minutes

Cook

0 minutes

Total

25 minutes plus chilling

Serves

When the summer heat rolls in, the last thing I want to do is turn on the stove. This watermelon gazpacho is my favorite way to cool down. It tastes like a fresh salad in soup form, blending sweet fruit with savory garden vegetables for a dish that is light, hydrating, and incredibly flavorful.

I love how the watermelon cuts through the acidity of the tomatoes, creating a beautiful balance. A quick tip is to make this a few hours ahead of time. Letting it chill in the fridge allows all those fresh herbs and seasonings to really get to know each other, making every spoonful even tastier.

🧺 Ingredients

6 cups cubed seedless watermelon
1 English cucumber, chopped
1 pound ripe tomatoes, chopped
1 red bell pepper, chopped
1/4 cup red onion, chopped
1 garlic clove, minced
1/4 cup fresh basil or mint leaves
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese for serving (optional)

👩‍🍳Instructions

1
Before you begin, set aside a small handful of the watermelon and cucumber pieces to use as a garnish later.
2
Place half of the watermelon, cucumber, tomatoes, and bell pepper into a blender, saving the other half for later.
3
Add the onion, garlic, herbs, olive oil, vinegar, salt, and pepper to the blender.
4
Blend on high until the mixture is completely smooth.
5
Add the remaining reserved vegetables into the blender and pulse a few times until they are broken down into small, visible pieces for texture.
6
Pour the soup into a large bowl or container, cover it, and refrigerate for at least 2 hours to let it chill thoroughly.
7
Give the soup a final taste before serving and adjust the salt or vinegar if needed, then serve in bowls topped with the reserved garnish and a sprinkle of feta cheese if you like.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For a lovely presentation, serve this soup in chilled bowls and pair it with a side of crusty bread or grilled shrimp.

#vegetarian #gluten free #healthy #summer #no cook

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