Take everything you love about gazpacho, the classic cold soup, and make it…even more summery! This watermelon gazpacho is a refreshing cold soup for those hot summer days (and it’s ready in less that 15 minutes!)
Watermelon soup?? Yes! If you haven’t had cold soup before (i.e. gazpacho), it might sound a little crazy. And it is crazy.
…crazy delicious! On hot days I prefer not heating up my house with the oven, and I definitely want something light and refreshing. This watermelon gazpacho fits the bill. It’s cool and smooth, I can season it how I want, and I can add crunchy toppings to get in all the texture I’m craving.
While the classic version of this recipe is a fresh tomato gazpacho, we’re amping up the summer vibes by adding watermelon. Not sold on the idea of savory watermelon? Let our watermelon feta salad or watermelon steak convince you otherwise.
Ingredients for Watermelon Gazpacho
Take a walk through the farmer’s market on Saturday morning to pick up alllll the amazing produce straight from the farms!
- Watermelon: This soup base is super juicy and screams summer! Don’t worry about the gazpacho being overly sweet – the other ingredients in this recipe help to keep this soup savory and dinner-worthy.
- Tomatoes: I like roma tomatoes here, as they have the least amount of juice in them, but use any tomato variety you have on hand!
- Red Bell Pepper: Adds to the bright color of the soup.
- Cucumber: Again, more refreshing summer flavor! Aim for English or hot house cucumbers, as they have thinner skins and are generally seedless or have seeds small enough to be pulverized.
- Red Onion: Just the right bite.
- Garlic: Who doesn’t want more garlic in their life?
- EVOO: The bright flavor of good quality extra virgin olive oil will tie everything together.
- Red Wine Vinegar: This is always great when paired with EVOO, and helps to reduce the sweetness from the melon.
How to make Watermelon Tomato Soup
A couple of quick chops and you are all set to be sitting down to a fresh bowl of watermelon soup.
Step 1: Prep
Prep all your veggies, like removing the watermelon rind and onion peel, then giving everything a rough chop.
Step 2: Blend
Add everything to the blender and go! This is where you can customize the texture and make it as smooth or chunky as you want.
Step 3: Serve
Serve right away or give it a chill. I like to add crunchy veggies and feta on top to give contrasting textures to the smooth soup.
Save It: This will last in the fridge for a couple of days so feel free to make it ahead or double it to enjoy for several meals.
Sides Galore: Some crusty bread would be absolutely perfect for dipping! You’ll make sure to swipe up every last drop.
Quick Summer Meals
Don’t heat up the kitchen! Whip up these quick and easy summer recipes to stay cool and use up all that delicious seasonal produce.
- Homemade Croutons for the perfect crispy topping.
- Avocado Mango Salad because who doesn’t like soup + salad?
- Portobello Mushroom Burgers would make a great main to serve alongside this chilled soup!
- 1 lb seedless watermelon roughly chopped, 450 g
- 1 lb roma tomatoes halved, 450 g
- 1 red bell pepper seeds and core removed
- ½ large seedless cucumber roughly chopped
- ½ cup chopped red onion
- 2 cloves garlic
- 2 Tbsp extra virgin olive oil 30 mL
- 2 Tbsp red wine vinegar 30 mL
- ¼ tsp each salt and pepper
- Optional: hot sauce, croutons, diced veggies, crumbled feta
- Prep: Collect all your ingredients. Chop and prep each.
- Blend: Add all ingredients to a blender and blitz until smooth (or leave it a bit chunky if you prefer that). Taste and add more salt, pepper and hot sauce (optional) as needed.
- Serve: Serve cold, topped with your favorite toppings. Feta cheese and crunchy veggies (like bell pepper and onion) are my favorites!