Watermelon Gazpacho: The Cold Soup That Challenges Everything You Thought You Knew About Summer Dishes

Forget everything you know about gazpacho.

This one’s not made with tomatoes. It’s made with watermelon. Bright pink, sweet, a little salty, and surprisingly fresh. I didn’t think it’d work, honestly, until I took a accidental sip while chopping. The smell: that unexpected burst of cool melon and a hint of cucumber. The texture: silky, almost like drinking a chilled fruit jam. Seems silly? Maybe. But somehow, it feels right right now, when the days are sticky and you want something that’s both refreshing and a little rebellious. I don’t think I’ll ever go back to just tomato now. It’s funny how a fruit you usually bite into only in summer can turn into a bowl of soup for summer’s hottest days—kind of like sneaking a secret where you least expect it.

Watermelon Gazpacho

This cold soup is made by blending ripe watermelon with cucumbers and seasonings until smooth, resulting in a bright pink, silky texture with a refreshing flavor. The dish is served chilled, showcasing a vibrant appearance and a balance of sweet, salty, and cooling notes.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups watermelon, cubed seedless or deseeded for smooth texture
• 1 cup cucumber, peeled and chopped preferably seedless or deseeded
• 2 tablespoons olive oil for added richness
• 1 teaspoon salt to taste
• 1/2 teaspoon black pepper fresh ground if possible
• 1 pinch sea salt for garnish and flavor balance

Equipment

• Sharp Knife
• Cutting board
• Blender
• Mixing bowl
• Measuring cups and spoons
• Fine-mesh sieve

Method

 

1. Chop the watermelon into small chunks, removing any seeds if present, and place into a large mixing bowl.
   1 cup cucumber, peeled and chopped
2. Peel and chop the cucumber into smaller pieces, then add to the blender with the watermelon.
   1 cup cucumber, peeled and chopped
3. Add the olive oil, salt, and black pepper to the blender, ensuring all ingredients are dry-ingredient seasoned evenly.
   1 cup cucumber, peeled and chopped
4. Blend the mixture on high speed until completely smooth and silky, about 30-40 seconds. Stop and scrape down the sides as needed.
5. Pour the blended soup through a fine mesh sieve into a clean bowl to remove any remaining pulp and achieve a velvety texture. Gently press with a spatula until smooth. Chill in the refrigerator for at least 1 hour before serving.
6. Serve the chilled watermelon gazpacho in bowls, garnished with a pinch of sea salt and any preferred herbs or edible flowers for visual appeal.
   1 cup cucumber, peeled and chopped

Notes

For a sweeter version, add a touch of honey before blending. Adjust seasoning to taste, and serve with fresh herbs or a drizzle of olive oil for extra flavor.

Maybe it’s a little weird. Maybe it’s a little daring. Or maybe it’s just what I’ll be craving when the heat really turns up. Who knew watermelon could be so versatile? I’ll stop here—because some ideas are better served cold and in silence.

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.