Watermelon Gazpacho Soup Recipe

Watermelon Gazpacho
Watermelon Gazpacho. © Barbara Rolek
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 4 servings Watermelon Gazpacho
Ratings (7)

Watermelon gazpacho or cold watermelon soup is a fast and easy way to enjoy fresh fruits and vegetables.

This no-cook recipe is perfect for summertime meals when you don't want to heat up the kitchen. Read more about watermelon here. And read more about gazpacho, below, after the recipe directions.

Here's a larger photo of watermelon gazpacho.

What You'll Need

  • 4 cups seedless watermelon (cube 1 cup into into 1/2-inch pieces)
  • 2 tablespoons
  • fresh lime juice
  • 1 tablespoon lime
  • zest
  • 1 teaspoon salt or more to taste
  • 1 to 2 cloves minced garlic
  • 1 cup
  • ripe tomato, cubed into 1/2-inch pieces
  • 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
  • 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
  • 3 tablespoons minced red onion
  • 1 tablespoon balsamic or red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped seeded jalapeno pepper (optional)
  • Pepper to taste
  • 2 tablespoons minced cilantro or
  • dill or parsley
  • Pinch sugar

How to Make It

  1. Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
  2. Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.

    Gazpacho History

    Gazpacho originated in Spain and was originally made only with tomatoes and vegetables but, over the years, watermelon and other fruits and vegetables have been added, creating new taste sensations.

    As the world gets smaller due to modern transportation, ethnic cuisine spreads like wildfire. Eastern Europe is on the cutting edge of modern international cuisine and gazpacho is creeping into its repertoire and can be found on the restaurant menus of many major cities.

    How to Serve Gazpacho

    Serve gazpacho in a shot glass as an appetizer or in a martini glass for the first course of a multicourse dinner. It's also a refreshing change of pace on a breakfast buffet -- sort of like a morning Bloody Mary without the alcohol. Although I've known people to add a little vodka to their batch of gazpacho to good effect.

    This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor!

    How Do You Say Gazpacho in Eastern Europe?

    In Poland, it's known as arbuz gazpacho, in Hungary görögdinnye gazpacho, in Lithuania arbūzas gaspačo, in Bulgaria dinya gaspacho, in Croatia, Serbia and Slovenia lubenica gazpacho, in the Czech Republic meloun gazpacho, in Romania pepene gazpacho, in Russia arbuz gaspacho, in Slovakia melón gazpacho, and in Ukraine kavun haspacho.