5 Minute Watermelon Gazpacho (Cold Watermelon Soup)

Name: 5 Minute Watermelon Gazpacho (Cold Watermelon Soup)
Prep time: 15 min
Total time: 15 min
Ingredients: 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

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Jul 04, 2024

5 from 3 ratings

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15 minutes

Serves 2 servings

2 Comments

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Cold watermelon gazpacho soup in a bowl with a spoon and assorted ingredients around it

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Top view of a bowl of watermelon tomato soup topped with feta.

Take everything you love about gazpacho and make it…even more summery with this 5-minute watermelon gazpacho! It’s a refreshing cold soup for those hot summer days with a little crumble of feta.

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.

Reader rating

★★★★★

“The watermelon gazpacho turned out perfectly – easy and yummy! We all loved it and it’s refreshing on a hot day!” —Robyn

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here’s what you’ll need

Take a walk through the farmer’s market on Saturday morning to pick up alllll the amazing produce for this soup straight from the farms! Jump to the recipe card for the full quantities.

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 reduce the melon’s sweetness.

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. This is just an overview. Jump to the recipe card for the full instructions.

Step 1: Prep
Prep all your veggies, like removing the watermelon rind and onion peel, then give 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.

Chopped veggies seasoned with pepper in the jar of a blender.

Step 3: Serve
Serve right away or chill it. I like to add crunchy veggies and feta on top to contrast with the soup’s smooth textures.

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!

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