Refreshing Watermelon Gazpacho

Name: Refreshing Watermelon Gazpacho
Prep time: 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 6 cups cubed seedless watermelon; 1 English cucumber, chopped; 1 pound ripe tomatoes, chopped; 1 red bell pepper, chopped; 1/4 red onion, chopped; 1 clove garlic, minced; 1/4 cup fresh basil or mint leaves; 2 tablespoons extra virgin olive oil; 1 tablespoon sherry vinegar; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; Crumbled feta cheese for serving, optional

A cool, sweet, and savory soup that brings the best of summer produce together in one refreshing bowl.

By Daily Recipes Book· 🌍 Spanish· July 20, 2026

dailyrecipesbook.com

Prep

25 minutes

Cook

0 minutes

Total

2 hours 25 minutes

Serves

When the summer heat hits, the last thing I want to do is stand over a hot stove. This watermelon gazpacho is my favorite solution for those sticky July afternoons. It feels like a mix between a fresh garden salad and a chilled soup, and the sweetness of the watermelon perfectly balances the acidity of the tomatoes.

My top tip for this recipe is to be sure your tomatoes are at their absolute peak ripeness. Since there is no cooking involved to concentrate the flavors, starting with high quality, juicy vegetables makes a huge difference in the final taste.

Ingredients

6 cups cubed seedless watermelon
1 English cucumber, chopped
1 pound ripe tomatoes, chopped
1 red bell pepper, chopped
1/4 red onion, chopped
1 clove garlic, minced
1/4 cup fresh basil or mint leaves
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
Crumbled feta cheese for serving, optional

Instructions

1
Before you start, chop a small amount of extra watermelon and cucumber and set them aside to use as a crunchy garnish later.
2
Divide the remaining watermelon, cucumber, tomatoes, and bell pepper into two equal portions.
3
Place one portion into a blender along with the onion, garlic, herbs, olive oil, vinegar, salt, and pepper. Blend on high until the mixture is completely smooth.
4
Add the second portion of vegetables to the blender and pulse just a few times, leaving the pieces slightly chunky to give the soup some nice texture.
5
Pour the soup into a container, cover it, and let it chill in the refrigerator for at least two hours.
6
Taste the chilled soup before serving and adjust the salt or vinegar if needed. Divide into bowls and top with your reserved garnish and a sprinkle of feta if you like.

💡 Tips

For the best flavor, try making this soup a day in advance so the ingredients can really meld together in the fridge. Serve this with a side of crusty bread or grilled shrimp for a complete and light summer dinner.

#vegetarian #gluten free #healthy #summer #no cook

Made this recipe? Let us know how it went.