Watermelon and Cucumber Gazpacho
Cool, refreshing, and vibrant, this Watermelon and Cucumber Gazpacho is the ultimate summer soup that’s as flavorful as it is hydrating. Combining the natural sweetness of juicy watermelon with the crisp, refreshing bite of English cucumber, this chilled gazpacho takes a delightful twist on the Spanish classic. Notes of red bell pepper, roma tomato, and a hint of red onion add depth, while fresh mint and a touch of lime juice brighten every spoonful. With an optional jalapeño for a subtle kick, it’s easy to customize this no-cook recipe to suit your taste. Ready in just 20 minutes, this nutrient-packed gazpacho is strained for a silky finish or left rustic for added texture. Serve it cold as a vibrant appetizer or a light, healthy lunch. Perfect for hot days and easy entertaining, this gazpacho is a celebration of fresh, seasonal produce!
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Recipe Information
Ingredients
- 6 cups watermelon
- 1 large English cucumber
- 1 medium red bell pepper
- 2 medium roma tomato
- 0.25 cup red onion
- 0.25 cup fresh mint leaves
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 small jalapeño (optional)
Instructions
Start by preparing the watermelon. Remove the rind and cut the flesh into cubes to measure 6 cups. Set aside.
Peel and seed the cucumber, then roughly chop it.
Deseed the red bell pepper and roughly chop it.
Core and quarter the roma tomatoes.
Dice the red onion finely.
If using jalapeño, finely chop half of a small one, removing the seeds if you prefer less heat.
In a blender, combine the watermelon, cucumber, red bell pepper, roma tomatoes, red onion, jalapeño (if using), and fresh mint leaves.
Add the fresh lime juice, olive oil, red wine vinegar, sea salt, and black pepper to the blender.
Blend the mixture on high speed until smooth. Taste and adjust seasoning as needed with more salt, pepper, or lime juice.
For a smoother texture, strain the gazpacho through a fine-mesh sieve into a large bowl, pressing down on the solids gently. This step is optional if you prefer a more rustic texture.
Cover the bowl and refrigerate the gazpacho for at least 1 hour to chill thoroughly and allow the flavors to meld.
Before serving, stir the gazpacho and give it a final taste for seasoning. Serve cold in bowls or glasses, garnished with extra mint leaves or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 76.0 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
