Cool, crisp, and bursting with flavor, this chilled watermelon gazpacho is a refreshing twist on a classic summer soup.
Made entirely with fresh fruits and vegetables, it’s naturally low in calories, packed with fiber, and filled with hydrating nutrients like vitamin C and antioxidants.
With heart-healthy olive oil and plant-based goodness, it’s light yet satisfying—perfect for meal prep, quick lunches, or a vibrant appetizer on hot days.
Chilled Watermelon Soup
Equipment
- 1 Blender (high-speed recommended)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cups and spoons set
- 1 Mixing bowl (for toppings)
- 4 Serving bowls or cups
Ingredients
- 7 cups seedless watermelon cubed (divided)
- 1 pint cherry tomatoes halved (divided)
- 1 English cucumber chopped (divided)
- ½ medium red onion chopped (divided)
- 2 limes juiced
- 2 tablespoons extra virgin olive oil
- ⅓ cup fresh basil leaves about 25–30 leaves
- ½ teaspoon sea salt
Instructions
- Prepare and Divide the Fresh Produce: Start by washing all the produce thoroughly under cool running water to remove any dirt or residue. Pat everything dry with a clean kitchen towel. Cut the watermelon into bite-sized cubes, slice the cherry tomatoes in half, chop the cucumber into chunks, and dice the red onion. Once everything is cut, set aside roughly one-quarter of each ingredient in a small bowl—this reserved portion will be used later as a crisp, colorful topping for the soup.
- Load the Blender with Main Ingredients: Place the remaining three-quarters of the watermelon, cucumber, tomatoes, and onion into the pitcher of a high-speed blender. Add the freshly squeezed lime juice, extra virgin olive oil, fresh basil leaves, and sea salt. This combination will create the flavorful base of the gazpacho, balancing sweet, tangy, and savory notes in one refreshing blend.
- Blend Until Silky Smooth: Secure the lid on your blender and process the mixture on high speed for 1–2 minutes, or until the texture is completely smooth and velvety. Depending on your blender, you may need to pause once or twice to scrape down the sides with a spatula, ensuring no chunks remain. The goal is to achieve a uniform, drinkable consistency that pours easily but still feels satisfying on the spoon.
- Taste and Adjust the Seasoning: Before transferring the soup, take a moment to taste the blended mixture. If you prefer a brighter flavor, squeeze in a little extra lime juice. For more depth, add another pinch of sea salt. If your watermelon isn’t very sweet, you may balance it with a tiny drizzle of honey or agave (optional). Adjust seasonings now so the gazpacho has the perfect balance once chilled.
- Chill to Enhance the Flavors: Pour the blended soup into a large airtight container or a pitcher with a lid. Place it in the refrigerator and let it rest for at least 2 hours, ideally 3–4, to allow the flavors to meld and intensify. This chilling step also ensures the soup is properly cold and refreshing when served—a must for authentic gazpacho.
- Prepare the Fresh Topping: While the soup chills, return to the bowl of reserved vegetables. Dice the watermelon, cucumber, tomato, and onion into very small, uniform cubes. These bite-sized pieces will add a delightful contrast in texture and freshness when sprinkled over the smooth soup. Store the topping separately in a covered bowl in the refrigerator until it’s time to serve.
- Assemble and Serve the Gazpacho: When ready to enjoy, give the chilled soup a gentle stir. Ladle it into individual serving bowls or cups, filling each about three-quarters full. Generously spoon the prepared topping mixture over each serving for a burst of crunch and color. Optionally, finish with a drizzle of olive oil or a few extra basil leaves for garnish. Serve immediately while cold, and savor the refreshing, hydrating flavors of this vibrant summer soup.
Notes
- For best results, use seedless watermelon to avoid unnecessary seeds in the smooth soup.
- English or Persian cucumbers are ideal—they have thinner skin and smaller seeds. If using regular garden cucumbers, peel and deseed them.
- The soup benefits from resting in the fridge for 2–4 hours, allowing flavors to meld and the soup to chill fully.
- You can prepare this gazpacho up to five days in advance, making it a convenient option for meal prep or summer gatherings.
- The reserved topping adds crunch and visual appeal, so keep it separate until just before serving to maintain freshness.
Chef’s Secrets for Perfect Gazpacho
Creating the perfect watermelon gazpacho is all about balance and texture.
Start with a high-quality, ripe watermelon, as the sweetness of the fruit sets the foundation for the soup.
Use fresh, aromatic basil for a bright, herbaceous note that complements the watermelon’s natural flavor.
When blending, make sure to process thoroughly for a silky smooth texture—pausing to scrape the sides ensures even consistency.
Adjust the lime and salt at the end to achieve the ideal sweet-savory-tangy harmony.
For extra flair, drizzle a bit of high-quality olive oil on top before serving.
Serving Suggestions for Summer Meals
This chilled gazpacho is wonderfully versatile.
Serve it as a light appetizer before a summer barbecue, alongside grilled seafood, or with a crisp green salad for a refreshing lunch.
For entertaining, pour into small cups for a visually striking starter, and garnish with a few basil leaves and finely diced fruit and vegetables.
It also pairs beautifully with a slice of toasted baguette or a handful of crunchy croutons, adding a satisfying contrast to the smooth, refreshing soup.
Storage Tips to Keep Fresh
To maintain freshness, store the gazpacho in an airtight container in the refrigerator for up to five days.
Keep the diced topping separate in a covered container to prevent sogginess.
If the soup separates slightly after refrigeration, simply stir or lightly blend again before serving.
For parties or meal prep, you can pre-chill individual portions in small jars or cups—this makes serving quick and elegant while preserving the vibrant flavors and colors of the soup.
Frequently Asked Questions
1. Can I use regular watermelon with seeds?
Yes, but it’s best to remove the seeds before blending to maintain a smooth texture. Seedless watermelon simplifies preparation and results in a cleaner soup.
2. Can this soup be made spicy?
Absolutely! For a subtle kick, add a pinch of red pepper flakes or a small diced jalapeño while blending. Start small and adjust to taste.
3. Can I freeze watermelon gazpacho?
Freezing is not recommended, as watermelon has high water content and can become watery or grainy when thawed. Refrigeration is the best storage method.
4. Can I substitute basil with another herb?
Yes, fresh mint or cilantro works well, giving the soup a slightly different flavor profile. Basil remains the classic choice for its sweet and aromatic notes.
5. How long can I prepare this ahead of time?
You can prepare both the blended soup and the diced topping up to five days in advance. Keep them stored separately in airtight containers in the fridge for optimal freshness.
