This Spicy Watermelon Gazpacho recipe is everything you've wanted in a chilled soup! Light and refreshing, and abundant with fresh flavors, this is the ultimate summer gazpacho!
So, I've kinda been obsessed with watermelon this summer, and creating recipes with this beautiful melon! But who would have thought to use watermelon in a gazpacho soup? Guess what? It's a-m-a-z-i-n-g!
This vibrant, fresh, and super healthy Spicy Watermelon Gazpacho takes only about 15 minutes to make! And, it's naturally gluten free and vegetarian. You can use whatever veggies you have in your fridge, but you'll see that I used a variety of veggies to create this recipe. Leave some out, leave some in... get creative!
It's best to use seedless watermelon for this recipe because it's being puréed in the blender. You definitely don't want to be chomping on black watermelon seeds!
FUN FACT: Did you know seedless watermelons are not completely seed free? There are some small, almost transparent, seeds in the melon that are completely edible. Read more at: Gardening Know How: Information About Seedless Watermelon Seeds.
Other ingredients in this spicy watermelon gazpacho
- Ripe tomatoes
- Cucumber
- Bell peppers
- Jalapeño pepper
- Celery
- Garlic
- Fresh ginger
- Lime
- Fresh basil and cilantro
- Olive oil (or grapeseed oil)
- Red wine vinegar
- Salt and pepper
I've seen all kinds of recipes for Watermelon Gazpacho, and each one is unique in that the ingredients are different. Like I said, use whatever works that's already in your fridge. You'd be surprised how much stuff is hanging out in your veggie drawer! And, using up leftover watermelon is the best for this recipe!
How to make this Spicy Watermelon Gazpacho
- After prepping all of the vegetables and watermelon, simply place all of the ingredients into a high-powered blender or food processor and purée until smooth.
- Taste for seasoning, and add a little water (a tablespoon at a time) if it needs more liquid.
- Chill in the fridge for 3-4 hours, or overnight, until ready to serve.
- Top with chopped up peppers and celery, and a few basil leaves, to garnish!
I spiced up this recipe with jalapeño peppers (including the seeds). You can also use Thai chili peppers, serrano peppers, and in a pinch, use red pepper flakes for heat! (Don't like it hot? Omit all of the above.)
What pairs well with this spicy watermelon gazpacho?
For a perfectly light lunch, you can serve this as a starter soup and pair with a summer salad, like my Avocado Edamame Kale Salad. Or, make this a first course to a summer meal with any protein, like my juicy Pork Tenderloin with Cilantro Mint Basil Sauce.
Tips and tricks
- Use up whatever veggies are in your fridge! This is the perfect soup for that. Key ingredients are the watermelon and tomatoes.
- Want it spicier? I used jalapeño peppers, but you can also use Thai chili peppers, serrano peppers, and in a pinch, red pepper flakes for heat!
- I used extra-virgin olive oil in this recipe. You can also use grapeseed oil or safflower oil.
- This spicy watermelon gazpacho will last in the fridge for several days. BONUS: the longer it sits, the more the flavors will be enhanced!
Want more recipes like this spicy watermelon gazpacho?
If you like this gazpacho recipe, you're going to love these tasty recipes too!
- Mean Green Gazpacho
- Spicy Cucumber Avocado Soup
- Sweet and Spicy Chilled Carrot Soup
- Easy Wonton Soup
- Ginger and Turmeric Cauliflower Soup
Spicy Watermelon Gazpacho
This Spicy Watermelon Gazpacho is everything you've wanted in a chilled soup! Light and refreshing, and abundant with fresh flavors, this is the ultimate summer gazpacho!
- Total Time: 15 min
- Yield: 4 1x
Ingredients
- 1 ½ pounds seedless watermelon, cubed
- 3 medium ripe tomatoes, roughly chopped
- ½ English cucumber, seeded and chopped
- 1 red or yellow bell pepper, seeded and chopped
- 1 large jalapeno pepper, chopped
- 2 celery stalks, chopped
- 1 large clove garlic, chopped
- 1 teaspoon fresh ginger, chopped
- Juice from 1 lime
- 2 tablespoons olive oil (or grapeseed oil)
- 2 tablespoons red wine vinegar
- Handful of fresh basil, torn
- Handful of fresh cilantro, roughly chopped
- ½ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Prep all of the vegetables and watermelon. Reserve some celery and bell pepper for garnish.
- Place all of the ingredients into a high-powered blender or food processor and purée until smooth.
- Taste for seasoning, and add a little water (a tablespoon at a time) if it needs more liquid.
- Chill in the fridge for 3-4 hours, or overnight, until ready to serve.
- Garnish with chopped up peppers and celery, and a few basil leaves.
Notes
- Use up whatever veggies are in your fridge! This is the perfect soup for that. Key ingredients are the watermelon and tomatoes.
- Want it spicier? I used jalapeño peppers, but you can also use Thai chili peppers, serrano peppers, and in a pinch, red pepper flakes for heat!
- I used extra-virgin olive oil in this recipe. You can also use grapeseed oil or safflower oil.
- This spicy watermelon gazpacho will last in the fridge for several days. BONUS: the longer it sits, the more the flavors will be enhanced!
- Prep Time: 15 min
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 5.1 g
- Sodium: 324 mg
- Fat: 7.4 g
- Carbohydrates: 9.3 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: gazpacho, watermelon gazpacho, summer soup, chilled soup
Francine Conners
I’m all about watermelon too this summer! 🍉 This chilled soup sounds so delicious and refreshing. Cannot wait to try it!
★★★★★
Asian Caucasian
This watermelon gazpacho was such a big hit in our house! I left it in the fridge overnight and it developed even more flavor. Hope you enjoy, Francine!