Dessert

Watermelon Gazpacho Recipe

Name: Watermelon Gazpacho Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Spanish
Ingredients: 1 medium cucumber, peeled and seeded; 1/2 red bell pepper, seeds and ribs removed, finely chopped; 2 cups cored, roughly chopped tomatoes; 2 cups coarsely chopped watermelon; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 tablespoon plus 1 teaspoon sherry vinegar, or more to taste; 1 to 2 tablespoons finely chopped jalapeño; 3 tablespoons finely chopped shallot, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; Sliced fresh basil; Cilantro leaves; Toasted bread

ByMariam Harutyunyan August 13, 2026August 13, 2026

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Introduction

Watermelon gazpacho is a refreshing twist on the classic Spanish cold soup, perfect for hot days. Combining sweet watermelon with crisp cucumber and tangy tomatoes, this vibrant dish is light, hydrating, and full of flavor.

Three white bowls hold bright red gazpacho soup with a smooth and slightly chunky texture, each bowl topped with a small pile of pale green cucumber cubes, light purple onion pieces, and fresh green herb leaves. There are small golden drops of olive oil scattered on the soup's surface. Around the bowls, golden toasted slices of bread with a rough texture and airy holes are placed on a white marbled surface, along with scattered fresh green herb leaves. A silver spoon rests inside one bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cucumber, peeled, seeded
1/2 red bell pepper, seeds and ribs removed, finely chopped

2 cups cored roughly chopped tomatoes
2 cups coarsely chopped watermelon

1/4 cup (or more) extra-virgin olive oil, plus more for drizzling
1 tbsp plus 1 tsp (or more) sherry vinegar

1 to 2 tbsp finely chopped jalapeño
3 tbsp finely chopped shallot, divided
Kosher salt

Freshly ground black pepper
Sliced fresh basil, cilantro leaves, and toasted bread, for serving

Instructions

Step 1: Finely chop one-quarter of the cucumber and set it aside for serving. Coarsely chop the remaining cucumber and transfer it to a blender.

Step 2: Add the finely chopped red bell pepper, tomatoes, watermelon, olive oil, sherry vinegar, jalapeño, and 2 tablespoons of chopped shallot to the blender. Season with a pinch of kosher salt and a few grinds of black pepper.
Step 3: Blend the mixture to your desired consistency. For a bit of texture, blend briefly, or blend until completely smooth if you prefer.
Step 4: Taste and adjust seasoning by adding more salt, black pepper, sherry vinegar, or olive oil as needed.

Step 5: Refrigerate the gazpacho for at least 2 hours or up to overnight to let the flavors meld.
Step 6: When ready to serve, divide the gazpacho among bowls. Top each with sliced fresh basil, cilantro leaves, a drizzle of olive oil, the reserved finely chopped cucumber, and the remaining 1 tablespoon of chopped shallot.
Step 7: Serve with toasted bread on the side for a delightful contrast in texture.

Tips & Variations

Adjust the amount of jalapeño to control the spiciness, or substitute with a milder pepper for less heat.
For a tangier flavor, increase the sherry vinegar gradually during seasoning.
Add a splash of fresh lime juice for extra brightness.

Use fresh herbs like mint or parsley if you prefer those flavors over basil or cilantro.
Serve chilled in glasses as a refreshing appetizer for parties or gatherings.

Storage

Store the watermelon gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving as ingredients may settle. It’s best enjoyed chilled and is not recommended for freezing due to the high water content of the ingredients. Leftover gazpacho can be reheated slightly, but it is typically served cold.

How to Serve

A white bowl filled with bright red gazpacho soup, which looks smooth with small bits of vegetables inside. On top, there are small cubes of light green cucumber and tiny chopped white onion pieces. Bright green fresh herbs, like parsley and basil leaves, are scattered on the surface, with shiny drops of golden olive oil around them. The bowl sits on a white marbled surface with a piece of toasted bread partly visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make watermelon gazpacho without jalapeño?

Yes, you can omit the jalapeño if you prefer a milder soup. The gazpacho will still be flavorful and refreshing without the heat.

What can I serve with watermelon gazpacho?

Watermelon gazpacho pairs well with toasted bread, crusty baguette slices, or simple crackers. Fresh herbs and a drizzle of olive oil add extra appeal and flavor.