Fresh Watermelon-Cucumber Gazpacho
A refreshing and easy cold soup combining sweet watermelon and crisp cucumber, brightened with lime and fresh herbs. Perfect for hot summer days and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Scale
- 4 cups watermelon, cubed and seeded
- 1 large English cucumber, peeled and chopped
- 1 small red bell pepper, chopped
- ¼ cup red onion, finely diced
- 10–12 fresh mint leaves, chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt, adjust to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Optional: 1 small jalapeño, seeded and minced
Instructions
- Prepare the produce: Peel and chop the cucumber into 1-inch chunks. Cube the watermelon into similar size pieces, removing seeds if needed. Chop the red bell pepper and finely dice the red onion.
- Combine ingredients: In a large mixing bowl, add watermelon, cucumber, red bell pepper, red onion, and fresh mint leaves. Add jalapeño if using.
- Add liquids and seasoning: Pour in fresh lime juice and extra virgin olive oil. Sprinkle sea salt and freshly ground black pepper over the mixture. Stir gently to combine.
- Blend: Transfer the mixture in batches to a blender or food processor. Pulse or blend until smooth but still slightly textured, about 1–2 minutes per batch.
- Taste and adjust: Taste the gazpacho and add more salt, lime juice, or pepper if needed. Add a splash of cold water if too thick.
- Chill: Pour the gazpacho into a container and refrigerate for at least 1 hour, preferably 2–3 hours to allow flavors to meld.
- Serve: Stir gently before serving. Ladle into chilled bowls and garnish with fresh mint leaves or a drizzle of olive oil. Optionally, sprinkle finely diced cucumber and watermelon pieces on top.
Notes
Use ripe watermelon for best flavor. Pulse blending preserves some texture. Chill for at least 1 hour for best taste. Optional jalapeño adds heat. Remove watermelon seeds to avoid crunch. English cucumbers preferred for mild flavor and fewer seeds. Salt balances sweetness. Can add fresh herbs like basil or cilantro as variation.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 80
- Sugar: 7
- Sodium: 230
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 9
- Fiber: 1
- Protein: 1
Keywords: watermelon gazpacho, cucumber gazpacho, cold soup, summer recipe, refreshing soup, vegan soup, gluten-free soup