Watermelon Gazpacho: The Cold Soup That Breaks All the Rules

I made this because I got tired of the usual summer salads. One night, I remembered how my grandmother used to throw together odd combinations—papaya salsa with leftover rice, pickles in unexpected places. Watermelon in a cold soup sounded crazy, but I was craving something sharp against the heat. It’s not just cold watermelon blended with tomatoes. It’s the moment you realize the watery, grassy sweetness of watermelon gets this weird umami boost when mixed with a splash of vinegar and a pinch of salt. You smell the fresh basil, the tiny crack of black pepper. No blender? No problem. It’s that kind of recipe—improvisational, a little weird, and oddly satisfying. The best part? It’s the stuff you didn’t know you needed when the weather just won’t quit. I think I’ll be making this all summer now, no matter what anyone else is saying about soup in July.

Watermelon Tomato Soup

This chilled soup combines blended watermelon and tomatoes with vinegar and salt, creating a translucent, vibrant pink mixture with a smooth, pourable texture. Fresh basil and black pepper are added for aroma and subtle spice, resulting in a refreshing, slightly tangy cold dish that showcases a balance of sweetness and acidity.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Summer

Calories: 85

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups watermelon flesh, cubed seedless or deseeded
• 1 cup ripe tomatoes, chopped heirloom or regular
• 2 tablespoons white vinegar or apple cider vinegar
• 0.5 teaspoon salt or to taste
• a handful fresh basil leaves roughly chopped
• 1 pinch black pepper freshly ground

Equipment

• Sharp Knife
• Cutting board
• High-Speed Blender or Immersion Blender
• Measuring cups and spoons
• Mixing bowl

Method

 

1. Prepare the ingredients by chopping the watermelon into manageable chunks and roughly dicing the tomatoes. Place all chopped fruits into a large mixing bowl.
2. Add the chopped watermelon and tomatoes to a high-speed blender or use an immersion blender in the mixing bowl.
3. Pour in the vinegar, then add the salt and a pinch of black pepper. Turn on the blender and blend until smooth and well combined, about 30-45 seconds. You should see a vibrant pink liquid with no visible chunks.
4. Transfer the blended soup to a serving bowl or leave it in the blender. Stir in the chopped basil leaves for aroma and texture.
5. Chill the soup in the refrigerator for at least 15 minutes, allowing flavors to meld and the dish to become cold and refreshing. Once chilled, taste and adjust salt or vinegar if needed.
6. Serve the soup cold, garnished with additional basil leaves if desired. Pour into bowls and enjoy immediately for optimal fresh flavor and visual impact.

Notes

Adjust the vinegar and salt to balance sweetness and acidity. For a smoother texture, strain the soup through a fine sieve before chilling. No cooking required; this is a raw, refreshing summer dish.

And honestly, you’d never think cold, bright pink water could hold so many stories. Serve it with some crusty bread, or just sip straight from the bowl while watching the sunset. Sometimes the weirdest ideas turn out to be the ones you keep coming back to.

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.