Watermelon gazpacho is a refreshing and vibrant twist on the traditional Spanish cold soup. Perfect for hot summer days, this dish combines the sweetness of watermelon with the savory flavors of cucumber, tomato, and red onion. It’s light, hydrating, and packed with nutrients, making it an ideal starter or a light meal.
While most of the ingredients for this watermelon gazpacho are common, you might need to pay special attention to red wine vinegar and fresh basil. These ingredients add a unique depth of flavor and a fresh, aromatic touch to the dish. Make sure to pick up high-quality olive oil as well, as it enhances the overall taste of the gazpacho.

Ingredients for Watermelon Gazpacho Recipe
Watermelon: The star ingredient, providing a sweet and juicy base for the gazpacho.
Cucumber: Adds a refreshing crunch and balances the sweetness of the watermelon.
Tomato: Brings a savory note and a bit of acidity to the soup.
Red onion: Offers a sharp, pungent flavor that complements the sweetness of the watermelon.
Red wine vinegar: Adds a tangy depth of flavor, enhancing the overall taste.
Olive oil: Provides a rich, smooth texture and enhances the flavors of the other ingredients.
Salt: Essential for seasoning and bringing out the flavors of the ingredients.
Black pepper: Adds a hint of spice and complexity.
Lime juice: Introduces a zesty, citrusy note that brightens the dish.
Fresh basil: Adds a fragrant, herbal touch that complements the sweetness of the watermelon.
Technique Tip for This Recipe
When preparing watermelon gazpacho, ensure that the watermelon is fully ripe for maximum sweetness and flavor. To enhance the texture and consistency, consider straining the blended mixture through a fine mesh sieve to remove any pulp or seeds. This will result in a smoother, more refined soup. Additionally, chilling the gazpacho for at least an hour allows the flavors to meld together, creating a more cohesive and refreshing dish.
Suggested Side Dishes
Alternative Ingredients
watermelon - Substitute with cantaloupe: Cantaloupe provides a similar sweetness and texture, making it a suitable replacement for watermelon in gazpacho.
cucumber - Substitute with zucchini: Zucchini has a mild flavor and similar texture, which can mimic the refreshing quality of cucumber.
tomato - Substitute with red bell pepper: Red bell pepper offers a sweet and slightly tangy flavor, providing a good alternative to tomatoes.
red onion - Substitute with shallots: Shallots have a milder taste and can add a subtle onion flavor without overpowering the dish.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and fruity undertone, making it a good replacement for red wine vinegar.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat content, making it a suitable alternative to olive oil.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it should be used in moderation to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, but with a slightly different aroma.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative to lime juice.
fresh basil - Substitute with fresh mint: Fresh mint provides a refreshing and aromatic quality, similar to basil, and can enhance the overall flavor of the gazpacho.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- To store your watermelon gazpacho, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The gazpacho will stay fresh for up to 3 days, allowing the flavors to meld beautifully over time.
- If you plan to keep it longer, freezing is an excellent option. Pour the gazpacho into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.
- Label the container with the date to keep track of its freshness. The gazpacho can be frozen for up to 2 months.
- When you're ready to enjoy your frozen watermelon gazpacho, transfer it to the refrigerator to thaw overnight. This slow thawing process helps retain the texture and flavor.
- Once thawed, give the gazpacho a good stir to re-incorporate any separated ingredients. If needed, you can blend it again for a smoother consistency.
- Serve your gazpacho chilled, just as you would if it were freshly made. Garnish with a sprinkle of fresh basil or a drizzle of olive oil to elevate the presentation and flavor.
How To Reheat Leftovers
- While Watermelon Gazpacho is traditionally served cold, if you prefer it warm, gently heat it on the stove over low heat. Stir frequently to avoid breaking down the watermelon and cucumber too much.
- Alternatively, you can microwave it in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until it reaches your desired temperature.
- For a unique twist, try serving it at room temperature. Simply take it out of the refrigerator about 30 minutes before serving.
- If you want to add a bit of texture, consider reheating only half of the gazpacho and mixing it with the remaining chilled portion. This will give you a delightful contrast of temperatures and textures.
- Garnish with fresh basil or a drizzle of olive oil just before serving to enhance the flavors.
Best Tools for This Recipe
Blender: To combine and blend all the ingredients until smooth.
Cutting board: To provide a surface for dicing the watermelon, cucumber, tomato, and red onion.
Chef's knife: For precise and efficient dicing of the vegetables and fruit.
Measuring cups: To accurately measure the watermelon, cucumber, and tomato.
Measuring spoons: To measure the red wine vinegar, olive oil, salt, black pepper, and lime juice.
Mixing bowl: To hold the diced ingredients before blending.
Refrigerator: To chill the gazpacho for at least 1 hour before serving.
Serving bowls: To serve the chilled gazpacho.
Spoon: To garnish the gazpacho with additional basil if desired.
How to Save Time on Making This Recipe
Pre-chop ingredients: Prepare the watermelon, cucumber, tomato, and red onion in advance and store them in the refrigerator.
Use a food processor: Instead of a blender, use a food processor to quickly combine all the ingredients.
Batch preparation: Make a larger batch of gazpacho and store it in the refrigerator for up to three days.
Pre-measure seasonings: Measure out the red wine vinegar, olive oil, salt, black pepper, and lime juice beforehand.
Chill faster: Use an ice bath to quickly chill the gazpacho if you're short on time.

Watermelon Gazpacho Recipe
Ingredients
Main Ingredients
- 4 cups Watermelon, cubed
- 1 cup Cucumber, diced
- 1 cup Tomato, diced
- ¼ cup Red onion, diced
- 1 tablespoon Red wine vinegar
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Lime juice
- ¼ cup Fresh basil, chopped
Instructions
- 1. Combine all ingredients in a blender.
- 2. Blend until smooth.
- 3. Chill in the refrigerator for at least 1 hour before serving.
- 4. Serve cold, garnished with additional basil if desired.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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