Watermelon Gazpacho

PaleoVeganCold SoupGazpachoWatermelon

Summery watermelon gazpacho, a cold soup with watermelon, tomatoes, bell peppers, onions, cucumbers.

Photography Credit: Elise Bauer

Have you ever tried watermelon gazpacho?

Watermelon gazpacho is a cold summer soup much like tomato gazpacho, but in this case watermelon takes the place of much of the tomato.

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In our version, we are still using some tomato (one), so you get a little bit of tomato flavor in the soup, along with cucumber, onion, and bell pepper. Watermelon is light, juicy, and a little sweet, which is what it brings to this gazpacho.

Watermelon Gazpacho

As in the case when you make regular gazpacho, this soup improves overnight, as the flavors have had a chance to blend. It’s perfect for a light meal on a hot day. You can easily make a large batch and enjoy it for days!

Watermelon Gazpacho Recipe

  • Prep time: 30 minutes
  • Chilling time: 1 hour
  • Yield: Serves 6

In the ingredient list there are separate quantities for chopped red onion, bell pepper, cucumber, and jalapeño. The roughly chopped onion, pepper, cucumber and jalapeño will go into the blender or food processor to be puréed. The finely chopped vegetables will be added back into the soup after the rest of it has been puréed, to add more body to the soup.


  • 1 red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped
  • 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
  • 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
  • 1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)
  • 2 cups chopped fresh tomatoes
  • 6 to 7 cups of chopped seedless watermelon (or watermelon with seeds removed)
  • 1/4 cup chopped cilantro
  • 1/4 to 1/2 cup of red wine vinegar (more or less to taste, depending on the sweetness of the watermelon and tomatoes)
  • 1 Tbsp kosher salt
  • 1 Tbsp extra virgin olive oil


  • Sour cream (omit for vegan or paleo option)
  • Diced avocado
  • Cilantro


1 Purée vegetables and watermelon: Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.)

Add the tomatoes and pulse until puréed.

Add the watermelon and pulse again until smooth.

If your blender isn't big enough or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this, not enough liquid.) Pour into a large bowl.

2 Balance the sweetness with vinegar, add salt and olive oil: Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.

Depending on how sweet your watermelon is, and how acidic or sweet your tomatoes are, you may need to add less or more red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.

Whisk in the salt and olive oil.

3 Stir in finely chopped vegetables, then chill: Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.

4 Garnish: To serve, garnish with sour cream, diced avocado and chopped fresh cilantro. Also good with a side of toasted rustic bread.

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Spicy Watermelon Gazpacho - a recipe from Tess Master's The Blender Girl

Watermelon, Tomato, Almond Gazpacho - from Aran Goyoaga of Cannelle et Vanille

Watermelon and Sweet Onion Gazpacho - from Herbivoracious

Watermelon and Tomato Gazpacho

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

16 Comments / Reviews

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Did you make it? Rate it!

  1. Jillieann

    Delicious! I didn’t have red wine vinegar so used apple cider vinegar instead


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  2. Vera

    Made it for the guests from Italy. They were very impressed. Nothing left It’s a super recipe!
    Put it on my Instagram account and tagged you.

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  3. Natalie

    Tried it last night. Brought some to work today – it was a total hit. I didn’t add jalapeno poppers, but hot cayenne sauce (about 1/4 of a cup). Tasted good.


  4. KareninStLouis

    Made this today and we enjoyed it as an appetizer before dinner. Fabulous. Can’t wait to try it tomorrow after it has had a chance to “steep.” I omitted the jalapeño and used basil instead of cilantro to suit our taste.


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  5. Patricia R.

    This is now our go-to gazpacho. It’s a little unusual, but so flavorful. My husband grilled the watermelon slices until they had some light grill marks. then he cut the pieces into chunks and proceeded with the recipe. We’ve made it many times this summer. Our last batch is chilling in the fridge as we speak.
    Thank you for the recipe. As always, your recipes are so reliable and so tasty.


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