Watermelon Gazpacho

If summer had a flavor, it might taste a lot like this soup. Though I love our classic tomato-based gazpacho, the addition of watermelon gives the classic soup a welcome subtle sweetness I can't get enough of. Full of bright fruits and veggies, this no-cook soup is equal parts satisfying and refreshing. Keep reading on for everything you need to know to make this star summer soup:

How To Make Watermelon Gazpacho

INGREDIENTS

• Cucumber & Red Bell Pepper: Just like in our classic gazpacho recipe, cucumber and red bell pepper join the party to amplify the sweet summer tomatoes and watermelon. I like topping my bowl with some chopped cucumber as well, so I recommend reserving some!
• Tomatoes & Watermelon: Because gazpacho is all about celebrating fresh flavors, I love to enjoy it when tomatoes are at their peak flavor in late summer. Watermelon also reaches peak sweetness around the same time, so this is an ideal time to enjoy this soup. Need help cutting your watermelon? Check out our guide for how to cut a watermelon perfectly.
• Olive Oil: Use your favorite extra-virgin olive oil, or check out our list of the best (& worst!) olive oil brands.
• Sherry Vinegar: Most likely, you’ll want to adjust the vinegar amount based on the tomatoes. If your tomatoes aren’t as acidic and you’d like some more tang, feel free to add more to reach your desired flavor! No sherry vinegar? Red wine vinegar will also work.
• Jalapeño: Some finely chopped jalapeño adds a punch of heat to balance out our sweet, acidic flavors. If you’re not a fan of heat, keep it to 1 Tbsp.
• Shallot: Finely chopped shallot will add a sharpness to our gazpacho, tying our flavors together. I recommend reserving some to add on top! No shallot? You can take a note from our classic gazpacho and add garlic, but the flavor will be punchier.
• Toppings: This gazpacho is incredible on its own, but I personally love to top it with some freshly sliced basil, cilantro leaves, and reserved cucumber and shallot, then serve with toasted crusty bread.

STEP-BY-STEP INSTRUCTIONS

After reserving part of your cucumber (for a garnish before serving), chop the remaining, and add to a blender along with the bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño, and the majority of the shallot (we’re reserving 1 Tbsp. of this as well for a garnish). Season with a pinch of salt and a bit of black pepper, then blend to your desired consistency. Personally, I like mine with a bit of texture, so I keep it a bit chunky. That being said, if you’re a smooth gazpacho fan, you can blend until completely smooth. Once at your desired consistency, give it a taste—season with salt, pepper, vinegar, or oil if needed!

Once it is to your liking, transfer the gazpacho to a refrigerator to chill for at least 2 hours. Alternatively, you can let it chill overnight if you’re making this ahead. When you’re ready to serve, divide it among your bowls, and top with basil, cilantro, a drizzle of oil, and the reserved cucumber and shallots.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The key to making the best watermelon gazpacho. Even in the height of summer when these ingredients are at their best, they can still vary significantly in sweetness and acidity. Tasting throughout the preparation of this gazpacho is key to a well-balanced final product. Don't be afraid to add a splash of vinegar here and a glug of olive oil there—trust your taste buds and adjust until all the flavors shine, with a little tang from the vinegar and plenty of richness from the oil. Remember that while it chills in the refrigerator, the flavors will meld and change, so be sure to taste it one more time and adjust if necessary before serving.

Gazpacho Variations

Think watermelon and mint are too perfect a pairing to pass up? Add some as a garnish! Not in a watermelon mood? Try out one of our other summer gazpacho recipes, like our gazpacho with burrata (the best topping, IMO).

How To Serve Gazpacho

I highly recommend serving this gazpacho with some crusty bread on the side if this is your main dish. If you’re serving as a side, this gazpacho goes perfectly with countless chicken or seafood dinners, like our jalapeño citrus salmon or spicy coconut grilled chicken.

Storage

If you have any leftovers, gazpacho will keep in an airtight container in the fridge for around 3 days.