Watermelon Gazpacho: Cold Soup That Cracks Your Summer Code

Beyond the usual

This isn’t the kind of gazpacho your grandma makes. No bread crumbs, no tomatoes. Just ripe, cold watermelon blended with a splash of sherry vinegar. It’s like sipping a glass of summer’s breath—full of that grassy, fruity smell I didn’t even realize I missed. I’ve been obsessed with blending textures lately, how something smooth and cool can wake up all your senses. The crunch of chopped cucumber, the whisper of fresh mint, even the faint Saltines of tiny croutons. I’m telling you, this soup isn’t just a summer thing. It’s a secret weapon when you’re tired of the usual cold dishes. Perfect for grabbing when the heat hits and you want something that feels alive. No fuss, just a bowl that somehow tastes like childhood and a dare to feel better without trying.

Watermelon Gazpacho with Cucumber and Mint

This chilled soup combines pureed ripe watermelon with a touch of sherry vinegar, served cold with chopped cucumber, fresh mint, and tiny croutons for added crunch. The smooth, vibrant pink base is complemented by textured toppings, resulting in a refreshing, lightly chunky consistency that highlights bright summer flavors.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 90

Ingredients Equipment Method

Ingredients

  

• 4 cups ripe watermelon, cubed seedless preferred
• 1 tablespoon sherry vinegar adjust to taste
• 1 small cucumber, diced for garnish and texture
• 8 leaves fresh mint, chopped for flavor and garnish
• 1 cup tiny croutons for topping
• Salt and freshly ground pepper to taste

Equipment

• Blender
• Chef's knife
• Cutting board
• Small saucepan
• Mixing bowl
• Serving bowls

Method

 

1. Place the cubed watermelon into the blender and blend on high until completely smooth, about 30 seconds. Check for a vibrant, uniform pink color with a slightly thick texture.
2. Add the sherry vinegar to the blender and pulse a few times to incorporate, then taste and adjust with salt, pepper, or more vinegar as desired. Transfer the pureed mixture to a large mixing bowl and chill in the refrigerator for at least 15 minutes.
3. Meanwhile, dice the cucumber into small pieces and chop the mint leaves finely. Prepare the tiny croutons if not already prepared.
4. Remove the chilled watermelon soup from the refrigerator. Stir briefly, then ladle into individual bowls. Top each with chopped cucumber, fresh mint, and a handful of tiny croutons for added texture and visual contrast.
5. Optionally, garnish with extra mint leaves or a drizzle of sherry vinegar. Serve immediately with a spoon, enjoying the smooth, chilled texture complemented by crunchy toppings.

Sometimes I think about how it’s weird to say a soup can be this refreshing. Like, how is cold fruit pureed into something so satisfying? But then I remember that summer in my bones—I crave these weird, simple victories. Wondering if a splash of balsamic makes it more grown-up or more confused. Anyway, I’m just throwing this out there for the next heatwave—see if your blender can handle the challenge.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.