Refreshing Watermelon Gazpacho Recipe: Your Ultimate Sweet & Savory Summer Soup

This Watermelon Gazpacho Recipe is not just easy to make, it’s a delightful and incredibly refreshing way to infuse your diet with more vibrant vegetables and fruits. A cold watermelon soup perfectly balances sweet and savory notes, making it an ideal culinary escape on the hottest summer days. Imagine a dish that cools you down, nourishes your body, and tantalizes your taste buds all at once – that’s the magic of watermelon gazpacho.

silver tray with glasses of watermelon gazpacho with chunks of colorful veggies floating on top. garnishes of fresh mint and lime wedges on the tray.

[feast_advanced_jump_to]

There’s nothing quite like a chilled watermelon soup to truly embrace the spirit of summer. Each spoonful offers a burst of flavor: the inherent sweetness of watermelon, the zesty kick of lime, the subtle warmth of jalapeño, the satisfying crunch of cucumber, and the invigorating essence of fresh mint. It’s an explosion of tastes and textures that simply screams “deliciousness!”

Cold soup recipes, like this sensational watermelon tomato gazpacho, are absolutely perfect for the summertime. When the weather turns hot and humid, this vibrant soup provides a refreshing and incredibly tasty method to get essential nutrients without the need to heat up your kitchen. It’s a culinary win-win for staying cool and well-fed.

Often, during sweltering heat, our primary concerns are cooling down and staying hydrated, making it challenging to prioritize nutrient-dense meals. This watermelon gazpacho rises to the occasion as the quintessential summer recipe. It’s both incredibly refreshing and packed with nutrients, all while being undeniably delicious. The harmonious pairing of sweet watermelon with a touch of spicy jalapeño, combined with the smooth, cool liquid and chunky vegetables, creates an unparalleled gastronomic experience. It’s a symphony of flavors and sensations that makes healthy eating enjoyable even when the mercury rises.

Whether you serve it in elegant shot glasses as an appetizer at your next garden party, pack it in a thermos for a wholesome beach lunch, or enjoy a large bowl for a invigorating breakfast, just make sure to incorporate this gazpacho throughout the entire season. The window for enjoying fresh, ripe watermelon is fleeting, so seize the opportunity to savor this seasonal delight while you can!

Why You’ll Fall in Love with This Watermelon Gazpacho

This watermelon gazpacho isn’t just a recipe; it’s a refreshing experience that brings joy and ease to your summer meals. Here’s why it’s destined to become a staple in your warm-weather repertoire:

White bowl, filled with watermelon gazpacho, and loaded with colorful diced veggies, on a plate with some fresh mint, a slice of lime and a few watermelon triangles.

A Fun and Refreshing Twist: It’s a delightful and unique way to enjoy a substantial serving of extra vegetables, making healthy eating exciting.
Ultimate Summer Comfort: Perfectly suited for hot summer weather, offering a cooling sensation and light meal when you need it most.
Effortless Preparation: Requires minimal cooking and won’t contribute to heating up your house, keeping your home cool and comfortable.
Packed with Goodness: Bursting with “feel-good” ingredients that provide a natural energy boost and vital nutrients.
Lightning-Fast Creation: You can have this delicious gazpacho ready to chill in just 10 minutes of active prep time.
Versatile Serving: Ideal as an elegant appetizer when served in small, charming glasses, or as a light lunch/dinner.
Nutritionally Smart: Low in calories and carbohydrates, yet exceptionally high in essential vitamins and minerals, promoting overall well-being.
Excellent for Meal Prep: Easily prepared in advance. Store the blended soup and the diced vegetables separately for up to 5 days to maintain freshness and texture.
A Symphony of Flavors: Experience a complex profile that is sweet, savory, and tangy all at once – a true treat for your palate!
Inclusive Dining: This recipe caters to a wide range of dietary needs, being naturally Vegan, Gluten-Free, Whole Food Plant-Based (WFPBNO), Paleo, and Whole30 compliant.

The History of Gazpacho: A Modern Watermelon Twist

Gazpacho, in its most traditional form, is a cold Spanish soup typically made from raw, blended vegetables. Its roots trace back to Andalusia, Spain, with origins that are surprisingly humble, often featuring stale bread, garlic, olive oil, and vinegar, pounded together in a mortar and pestle. Tomatoes were not even a primary ingredient until they were introduced to Europe from the Americas.

Over centuries, gazpacho evolved, with the addition of tomatoes becoming central to the classic red gazpacho we know today. It became a staple for farmers and laborers seeking a refreshing, hydrating, and nourishing meal during the scorching Spanish summers. It’s a testament to simple ingredients coming together to create something profoundly satisfying.

The beauty of gazpacho lies in its adaptability, and that’s where our watermelon gazpacho comes in. This recipe embraces the spirit of innovation while respecting the core concept of a cold, blended vegetable soup. By incorporating watermelon, we introduce a natural sweetness and an incredible hydrating quality that elevates the traditional gazpacho, making it even more refreshing and uniquely suited for modern palates. It’s a vibrant, contemporary take on an ancient, beloved classic, perfect for a hot summer day’s enjoyment.

How to Buy and Store the Perfect Watermelon

Choosing a ripe, juicy watermelon is key to the success of your gazpacho. Follow these tips to ensure you get the best melon, and learn how to store it to maximize its freshness and flavor:

Peak Season Savvy: The optimal time to buy watermelons is typically between May and September, with the peak season usually running from mid-June to late August. Buying during this period ensures the sweetest, most flavorful fruit.
Seedless vs. Seeded: While traditional watermelons have black seeds, seedless varieties are common. Don’t worry about the small white seeds often found in seedless watermelons; they are perfectly fine to eat and blend seamlessly into your gazpacho.
Visual and Tactile Cues: Look for a watermelon that is free of cuts, bruises, or soft spots. It should feel surprisingly heavy for its size, indicating high water content and juiciness. A common test is to knock on it and listen for a deep, hollow thud – a sign of ripeness. However, sometimes trusting your gut (or eyes, as Debra suggests!) works just as well to find that perfect deep red, sweet melon.
Whole Melon Storage: Uncut, whole watermelons maintain their best flavor and texture when stored at room temperature. Avoid refrigerating a whole melon, as this can dull its vibrant taste.
Shelf Life: A whole watermelon can typically be kept on your kitchen counter for 7-10 days, depending on its ripeness when purchased.
Post-Cut Refrigeration: Once cut, watermelon should always be refrigerated to prevent spoilage. For larger pieces with the rind still attached, cover the exposed flesh tightly with plastic wrap. For cubed pieces, store them in an airtight container in the refrigerator. Consume within 3-5 days for maximum freshness and flavor.

Essential Ingredients and Clever Substitutions

Crafting the perfect watermelon gazpacho relies on fresh, quality ingredients. Here’s a breakdown of what you’ll need and how you can adapt the recipe with smart substitutions:

Ingredients for watermelon gazpacho: watermelon, fresh mint, scallions, cucumber, fresh tomatoes, limes, red and yellow bell peppers, jalapenos, salt and pepper.

WATERMELON: The undisputed star of this cold soup, imparting a natural, vibrant sweetness and a wonderfully refreshing quality. Comprising 92% water, watermelon is exceptional for hydration and helps to create the liquid base of the gazpacho. Despite its sweetness, it’s low in calories and a good source of vitamins C and A, contributing to immune health and skin vitality.
FRESH MINT: Beyond its refreshing flavor, fresh mint aids in digestion and adds a bright, cooling aroma to the gazpacho. Excellent substitutes include fresh cilantro for a more herbaceous note, parsley for a subtle earthiness, or basil for a sweet, peppery aroma.
SCALLIONS (Green Onions): Scallions provide a mild onion flavor that complements the sweetness of the watermelon. They are also an excellent source of vitamins B2, K, and C. For a slightly stronger, more pungent flavor, you can use finely diced shallots or small diced purple onions as alternatives.
ENGLISH CUCUMBER: I prefer English cucumbers for their generally seedless nature and thinner skins, which means less prep work and a smoother texture. Persian cucumbers are a fantastic alternative, offering similar crunch and thin skins without the thick, sometimes bitter, skins found on regular or pickling cucumbers. Both offer a crisp, cooling element.
FRESH TOMATOES: Any variety of ripe, local fresh tomatoes will work beautifully. Sun-kissed orange sungold, sweet grape tomatoes, meaty Roma, or large beefsteak tomatoes are all excellent choices. For the best flavor, always store your fresh tomatoes at room temperature until ready to use.
BELL PEPPERS (Red & Yellow): These add a lovely sweetness, vibrant color, and essential crunch to the gazpacho. Any color will work, but red and yellow tend to be sweeter. Look for firm peppers without blemishes. Mini peppers can also be used, making prep even quicker. Bell peppers are rich in Vitamin C and antioxidants.
JALAPEÑOS: If you remove the seeds and the white membranes, jalapeños will contribute a fantastic, complex flavor with very little heat – perfect for those who prefer milder spice. For those craving more heat, feel free to leave some seeds in, or substitute with hotter peppers like serrano, Thai chili, or habanero. Alternatively, a dash of cayenne pepper or a sprinkle of crushed red pepper flakes can be added at the end if you desire extra spice.
LIME ZEST AND JUICE: The natural zing and bright acidity of lime juice are crucial for balancing the sweetness of the watermelon, adding a refreshing tang to this cold soup. Lemon juice can be used in a pinch, but for the most authentic flavor, stick with lime. If fresh citrus isn’t available, a good quality red wine vinegar can also provide a suitable acidic balance.
SALT + PEPPER: These essential seasonings enhance and bring out the natural flavors of all the vegetables. While salt can be omitted if you’re reducing sodium intake, a touch of sea salt truly amplifies the overall taste profile. Freshly ground black pepper adds a subtle, earthy warmth.

Mastering Your Watermelon Gazpacho: A Step-by-Step Guide

Preparing this vibrant watermelon gazpacho is incredibly straightforward, but a few key steps ensure the best results. The emphasis here is on fresh ingredients and efficient preparation to deliver maximum flavor and refreshment. Let’s dive into how to create this summer masterpiece.

First and foremost, always wash the outside of your watermelon thoroughly. It’s handled extensively, and can carry dirt and residues, including pesticides. Your knife will cut through the skin, potentially transferring these unwanted elements onto the pristine inner flesh. A good wash ensures a clean start.

Cutting off the rind of a watermelon in 4 photo steps: Half watermelon cut side down, cutting off peel from the top around in slices, and then trimming the remaining skin.

To begin, you’ll need to carefully separate the juicy watermelon flesh from its hard outer peel. Start by cutting your watermelon in half, then place one half, cut side down, onto a sturdy wooden cutting board. This positioning is crucial for stability and safety. Next, starting from the crown, make a series of half-moon arc cuts downwards towards the outside of the melon, removing the rind in strips. Continue until all the green and white parts are gone. Finally, trim off any remaining excess skin or overly white sections of the melon.

wooden cutting board. half a watermelon cut side down, aready has rind removed. cut into long slices and now slicing the other direction.

wooden board showing how to cube watermelon and the groove on the board is catching the watermelon juice.

With the rind expertly removed, you can now proceed to cut the watermelon into convenient cubes. Begin by making vertical slices, then rotate the melon and make horizontal slices, and finally, cut the resulting spears into perfect bite-sized cubes. For this recipe, set aside approximately 5 cups of these beautiful cubes to form the base of your gazpacho.

Now, it’s time to prep the rest of your vibrant vegetables. The trick for an amazing gazpacho is to divide your prepared veggies into two distinct groups. One half of all your chosen vegetables will be roughly chopped and destined for the blender, forming the smooth, flavorful body of the soup. The other half should be finely diced into small, appealing pieces; these will be folded into the gazpacho just before serving, providing a wonderful textural contrast and fresh burst of flavor. Use two separate bowls to keep your prepared vegetables organized and ready.

Prepping Veggies: 2 white bowls, one has chunky red and yellow peppers, one has small dice red peppers and the cutting board is a yellow pepper being diced.

For the bell peppers, first remove the stem, seeds, and any white membranes. Then, roughly chop half of the pepper into larger pieces for blending into the soup. The remaining half should be carefully diced into small, uniform pieces to be added as a vibrant garnish, offering a delightful crunch.

two white bowls, one with rough chop bell peppers, one with minced yellow and red peppers. Also a bamboo board with a halved enblish cucumber and chef knife. — English or Persian cucumbers usually have fewer seeds and thinner skins, making them perfect for gazpacho.

cutting board with english cucumber halved lengthwise and then seeds scooped out. Plus two white bowls with chunks of red and yellow peppers or diced smaller red and yellow peppers. — English or Persian cucumbers usually have fewer seeds and thinner skins, making them perfect for gazpacho.

For the cucumber, start by trimming off both ends. Then, cut it lengthwise down the middle. Using a spoon, such as a grapefruit spoon, easily scoop out any seeds. This step is particularly easy and effective for a smoother gazpacho. Divide the cucumber: roughly chop one half for blending and finely dice the other half for the chunky garnish.

Thinly slicing scallions on a wooden cutting board. Above are 2 white bowls, one with chunks of bell peppers, scallions and cucumbers, the other has the same veggies in small dice.

To prepare the scallions, trim off the root ends. Thinly slice the entire bunch. Place half of these thinly sliced scallions into the bowl designated for blending with the watermelon, and reserve the other half to sprinkle as a fresh garnish on the finished gazpacho.

Cutting board shows a tomato on the vine and another that has been cut in half and the seeds are being scooped out with a grapefruit spoon. There are two white bowls above the cutting board, one with chunks of colorful veggies and the other with small diced yellow and red peppers, cucumbers and scallions

For the tomatoes, cut them in half. It’s incredibly simple to scoop out the seeds using a grapefruit spoon, which helps to create a smoother soup. Then, separate them into your two bowls: half for blending (roughly chopped) and the other half finely diced for garnish. If you’re using very small tomatoes, like grape or cherry tomatoes, or firmer Roma tomatoes, you can easily leave the seeds in without affecting the texture too much.

Two bowls, one filled with chunky vegetables, the other the veggies are diced small: red and yellow peppers, cucumbers, scallions, tomatoes. On the cutting board a jalapeno is trimmed and the membranes are being removed from slices. — Take out seeds and trim membranes for no spice jalapenos

Cutting board with jalapeno thats been trimmed and seeded in being cut into strips. Above are two bowls, one filled with chunks of veggies, the other with small dice of same veggies: red and yellow peppers, scallions, cucumbers, tomatoes. — Take out seeds and trim membranes for no spice jalapenos

For the jalapeños, to minimize the heat but retain their distinct flavor, trim off the top and carefully remove all the seeds and white membranes. Once deseeded, you can easily cut them into small, uniform dice by first slicing them into thin strips and then cutting across in the opposite direction. If you enjoy more spice, you can leave some seeds in the portion designated for blending.

Everything ready to make watermelon gazpacho. A bowl of cubed watermelon, a bowl of chunky veggies to puree for the soup, a bowl with small dice veggies to add after, some fresh mint leaves a zested lime and a juicer, plus salt and pepper.

Alright, with all your ingredients meticulously prepped and organized, the moment has arrived: it’s time to bring all these fresh, vibrant components together and make some truly spectacular watermelon gazpacho!

Close up of a pitcher filled with chunks of watermelong, red and yellow peppers, cucumbers, tomatoes, scallions and fresh mint leaves. In a vitamix blender pitcher about to be blended into gazpacho.

Vitamix pitcher with half blended watermelon gazpacho. The bottom is blended in a pinkish red color and on the top are ingredients yet to be blended...chunks of tomato, cucumbers, watermelon and mint leaves.

Now, load up your blender! Making gazpacho in a high-speed blender, like a Vitamix, is incredibly easy – seriously, let the powerful appliance do all the heavy lifting for you! You’ll be amazed at how quickly it transforms fresh ingredients into a silky-smooth soup.

Begin by adding the prepared watermelon chunks to your blender. Follow with the fresh mint leaves, the roughly chopped cucumber, red and yellow bell peppers, tomatoes, and jalapeños. Blend these ingredients until they are completely mixed and achieve a wonderfully smooth consistency. Once blended, add the sea salt, freshly ground black pepper, fresh lime zest, and lime juice. Give it another quick blend, just until these final seasonings are perfectly incorporated. This ensures all flavors are evenly distributed without over-processing.

Once blended, transfer your exquisite gazpacho to the refrigerator to chill thoroughly. This step is crucial for achieving that ultimate refreshing quality. When you’re ready to serve, pour the perfectly chilled soup into elegant bowls or glasses. Then, generously spoon in a portion of your reserved small diced vegetables. This adds a beautiful visual appeal, a delightful textural contrast, and a burst of fresh flavor with every spoonful. Adjust with additional lime juice, salt, and pepper to taste, ensuring every serving is seasoned to perfection.

Watermelon Gazpacho in 4 glasses with chunks of colorful veggies floating on top. There is a bowl of cut up veggies on the side, and a bowl of watermelon chunks. On the other side is a white towel with blue stripes, some lime zest and wedges, and fresh mint leaves.

Debra’s Pro Tips for Watermelon Gazpacho Perfection

To ensure your watermelon gazpacho turns out perfectly every time and to make the preparation process as smooth as possible, here are some expert tips from Debra:

Close up of a glass of watermelon gazpacho filled with chunks of diced colorful veggies...on a silver tray with more glasses of gazpacho and some fresh mint and lime wedges.

Utilize a Grooved Cutting Board: When cutting watermelon, always use a cutting board with a groove around the perimeter. This vital feature will capture all the escaping watermelon juice, preventing a sticky, sugary mess on your countertop – a common pitfall I’ve personally experienced!
Appetizer Presentation: For a delightful and engaging appetizer, arrange small glasses of gazpacho on a tray and pass them around. The vibrant colors and refreshing taste are always a crowd-pleaser.
Stable Watermelon Cutting: When removing the rind from a watermelon half, always place it cut-side down on your cutting board. This provides maximum stability and safety, making the task much easier and more secure.
Customize Your Flavor: Serve with extra lime slices on the side so guests can add more zing if they desire. For those who crave an extra kick, offer a small bowl of crushed red pepper flakes to sprinkle on top.
Achieve a Lighter Hue: If you prefer a gazpacho with a more delicate, pinkish color, blend only the watermelon first. Then, add the pureed watermelon to your other ingredients and blend briefly. This ensures the watermelon’s natural pigment isn’t diluted by the darker vegetables as much.
Effortless Preparation for Busy Days: Feeling particularly lazy or short on time? Coarsely chop most of your vegetables in a food processor, then set them aside. Next, simply puree the watermelon separately. Finally, combine the pureed watermelon with your coarsely chopped veggies and mix well. This method significantly cuts down on chopping time!

Health Benefits of This Nutrient-Packed Summer Soup

Beyond its incredible taste and refreshing qualities, this Watermelon Gazpacho is a powerhouse of nutrition, offering a host of health benefits perfect for your summer wellness. Each ingredient plays a vital role in making this soup not just delicious, but genuinely good for you:

Superior Hydration: Watermelon, being over 90% water, is an excellent hydrator, crucial for hot weather. Coupled with cucumbers and tomatoes, this gazpacho helps replenish fluids and electrolytes, keeping you energized.
Rich in Vitamins and Antioxidants:
- Watermelon: Packed with Vitamin C, Vitamin A (beta-carotene), and Lycopene, a powerful antioxidant known for its potential to protect against sun damage and support heart health.
- Tomatoes: Another fantastic source of Lycopene, Vitamin C, and Potassium, contributing to heart health and robust immunity.
- Bell Peppers: Especially red and yellow, they are incredibly rich in Vitamin C, providing a significant boost to your immune system and acting as strong antioxidants.
- Cucumbers: Offer Vitamin K and Molybdenum, important for bone health and enzyme function.
Anti-Inflammatory Properties: Many ingredients, including watermelon, mint, and jalapeños (even when deseeded), contain compounds with anti-inflammatory effects, which can benefit overall health and reduce discomfort.
Digestive Health Support: Fresh mint is traditionally known for its digestive benefits, helping to soothe the stomach. The high fiber content from the vegetables also aids in healthy digestion and gut regularity.
Low Calorie & Nutrient Dense: This gazpacho is a fantastic choice for those watching their calorie intake, as it provides a large volume of food and essential nutrients for a relatively low caloric cost. It fills you up with goodness, not empty calories.
Natural Electrolytes: Watermelon and other fresh produce naturally contain electrolytes like potassium, which are essential for nerve and muscle function, especially after sweating on a hot day or during exercise.

Enjoying a bowl of this watermelon gazpacho means treating your body to a symphony of flavors and a cascade of health benefits, making it truly a guilt-free pleasure.

Creative Serving Suggestions & Perfect Pairings

This Watermelon Gazpacho is incredibly versatile, making it suitable for a variety of occasions and meal types. Here’s how you can best enjoy and pair this delightful cold soup:

Elegant Appetizer: Serve small portions in shot glasses or delicate demitasse cups for a sophisticated and refreshing starter at dinner parties, brunches, or summer gatherings. Garnish with a tiny mint leaf or a micro-dice of cucumber.
Light Lunch or Dinner: A generous bowl makes for a wonderfully light and satisfying meal on its own. Pair it with a slice of crusty bread or a small side salad for a complete and wholesome experience.
Brunch Highlight: Imagine starting your weekend brunch with this vibrant soup! For an adult twist, a splash of chilled champagne or prosecco can elevate it into a celebratory ‘gazpacho mimosa.’
Post-Workout Refreshment: After a hot gym session or any outdoor activity, this gazpacho is a perfect hydrating and nutrient-replenishing drink. Pour it into a portable bottle and enjoy it on the go.
Barbecue Side Dish: It serves as an excellent cool counterpoint to grilled meats or vegetables. The refreshing, slightly sweet, and savory notes cut through the richness of barbecue flavors beautifully.
Picnic or Beach Food: Pack it in a well-insulated thermos for a delicious, non-soggy meal option for picnics, beach outings, or hikes. Remember to keep the diced toppings separate until serving.
Garnish Galore: Beyond the diced veggies, consider other garnishes. A drizzle of high-quality extra virgin olive oil, a sprinkle of feta or goat cheese (if not vegan/dairy-free), toasted pumpkin seeds for crunch, or a swirl of balsamic glaze can add extra layers of flavor and visual appeal.

This gazpacho isn’t just a recipe; it’s an invitation to get creative and enjoy the bounty of summer in its most delicious and refreshing form!

Refreshing & Nutrient Dense—Your Go-To for Hot Summer Days

Have fun with this incredible watermelon gazpacho! Its versatility knows no bounds, making it a perfect fit for almost any occasion. Imagine serving it as a sophisticated first course for brunch, perhaps with a cheeky splash of champagne for a celebratory touch. It’s an incredibly smart and light appetizer to kick off a warm summer evening before your barbecue, or the ultimate refreshing drink to rehydrate and revitalize after a strenuous workout. This vibrant soup will remain delicious and good in your fridge for up to 5 days if stored tightly sealed in a jar or airtight container, so don’t hesitate to make a generous batch to have on hand whenever you need a quick, healthy, and cooling meal or snack!

More Summer Recipes You Will Adore:

Avocado Lime Dressing
Fresh Tomato Salsa
Blueberry Tart
Easy Summer Pasta Salad
Zucchini Bread
Corn Chowder
Raw Cauliflower Salad
Peach Cobbler

📖 Recipe

Watermelon Gazpacho

Author:

Debra Klein

Watermelon gazpacho is a refreshing and delicious cold soup, balancing sweet and savory flavors perfectly. It’s an ideal, nutrient-packed choice for a hot summer day.

5 from 9 votes

Rate this Recipe

Print Recipe
Pin Recipe

Prep Time 10 minutes

Total Time 10 minutes

Cuisine American

Servings 8 servings

Calories 58 kcal

Equipment

Vitamix Blender
Extra Large Bamboo Cutting Board
Grapefruit Spoons

Ingredients

▢ 5 cups watermelon cubes about ½ seedless watermelon
▢ 1 english cucumber
▢ 3 medium fresh tomatoes
▢ 1 red bell pepper
▢ 1 yellow bell pepper
▢ 1 bunch scallions
▢ 2 jalapeno peppers
▢ ¼ cup fresh mint leaves
▢ 2 limes zested and juiced
▢ ½ teaspoon sea salt
▢ ½ teaspoon freshly ground black pepper

Instructions

Prepare Watermelon: Start by thoroughly washing the outside of the watermelon. Place one-half of the watermelon cut-side down on a sturdy cutting board for stability. From the top, carefully cut off the rind in strips, moving downwards. Once the rind is removed, cut the flesh into uniform cubes. Set aside approximately 1 cup of cubed watermelon to be finely diced later for garnish.
Prepare Remaining Veggies (Divide & Conquer): Set out two separate bowls. One bowl is for the portion of vegetables that will be roughly chopped for blending into the soup, creating its smooth base. The second bowl is for the remaining half of the vegetables, which will be finely diced to be added to the finished gazpacho for texture and garnish. Ensure all vegetables are washed thoroughly before you begin chopping.
BELL PEPPERS: Remove the seeds, stem, and white membranes from both red and yellow bell peppers. Roughly chop half of each pepper for the blending bowl. Dice the remaining halves into small, uniform pieces for the garnish bowl.
CUCUMBER: Trim off the ends of the English cucumber. Cut it in half lengthwise and use a spoon (a grapefruit spoon works perfectly) to scoop out any seeds. Roughly chop half of the deseeded cucumber for the blending bowl. Finely dice the other half for the garnish bowl.
TOMATOES: Cut the fresh tomatoes in half. Use a spoon to scoop out the seeds (this helps achieve a smoother soup, though for very small tomatoes like grape or Roma, you can leave them in). Place roughly chopped halves in the blend pile. Cut the other halves into strips, then dice them small for the garnish bowl.
JALAPEÑOS: Trim off the top of the jalapeño peppers. Carefully remove all seeds and white membranes (this significantly reduces the heat). Roughly chop one pepper for blending. If you prefer a spicier gazpacho, you can leave a few seeds in this portion. Chop the remaining jalapeño into small dice for the garnish bowl.
Blend the Soup Base: Add the 4 heaping cups of watermelon cubes, the roughly chopped bell peppers, cucumbers, tomatoes, jalapeños, and half of the fresh mint leaves and scallions (from the ‘blend’ pile) into a high-speed blender. Blend until all ingredients are thoroughly mixed and the soup is wonderfully smooth.
Season and Finish Blending: Zest both limes directly into the blender pitcher, then squeeze in their fresh juice. Add the sea salt and freshly ground black pepper. Blend again for just a few seconds, or until these final seasonings are perfectly incorporated throughout the gazpacho.
Chill and Serve: Transfer the blended gazpacho to an airtight container and refrigerate for a few hours, or until thoroughly chilled. This is crucial for optimal flavor and refreshment. When ready to serve, pour the cold gazpacho into individual glasses or bowls. Add a generous scoop of the small diced vegetables and the reserved thinly sliced scallions to each serving. Taste and adjust with additional lime juice, salt, or pepper as desired. Enjoy!

Notes

MEAL PREP: This watermelon gazpacho is excellent for meal prepping! The blended soup will stay fresh and delicious in the fridge for up to 5 days when stored in a tightly sealed container. For the best texture, store the small diced vegetables separately and add them to each serving just before eating. If you’ve already mixed all the diced veggies into the soup, it will still be delicious and safe to eat for several days, but the vegetables may lose some of their crispness and crunch.

Nutrition

Serving: 1gCalories: 58kcalCarbohydrates: 15gProtein: 2gSodium: 138mgFiber: 2gSugar: 9g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!