Watermelon Gazpacho Recipe (Chilled Summer Soup)
A refreshing chilled soup made with sweet watermelon, crisp cucumber, red onion, bell pepper, and herbs. This no-cook recipe delivers a vibrant, sippable summer treat with a sweet and savory balance of flavors.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Blending
- Cuisine: Spanish-inspired
- Diet: Vegetarian
Ingredients
4 cups cubed watermelon
1 medium cucumber, peeled and chopped
1/4 cup finely chopped red onion
1/2 cup seeded and chopped red bell pepper
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon hot sauce (optional)
Instructions
Combine watermelon, cucumber, red onion, bell pepper, mint, cilantro, lime juice, olive oil, salt, cumin, and hot sauce in a blender.
Pulse until smooth but still slightly chunky for texture.
Taste and adjust seasoning as needed.
Chill in the refrigerator for at least 1 hour before serving.
Serve cold with a dollop of plain yogurt (optional) and extra herbs and lime wedges for garnish.
Notes
Store in an airtight container in the fridge for up to 2 days.
For a vegan version, use unsweetened almond yogurt instead of dairy.
Add diced avocado for creaminess or crumbled feta cheese (dairy only).
Blend in 1/2 cup plain water if desired consistency is too thick.
Find it online: https://cookingwithramsay.com/watermelon-gazpacho-recipe/