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A refreshing Watermelon Gazpacho Recipe perfect for hot summer days and nights. This is so darn good, you’ll make it several times a week!

Step by step photos and instructions below!

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Take a trip to Spain with this delicious gazpacho recipe. Just because we don’t live in Europe, doesn’t mean we can’t enjoy foods from around the world. Especially if they taste as amazing as this does!

This recipe does have a lot of ingredients! Since it keeps well in the fridge you could make a double batch and save for later in the week as well.

Make this a few hours before serving to give it a chance to chill (you AND the Gazpacho).

How does it taste?

It’s great as an appetizer, serve it in large shooters, or in glasses as a drinkable soup. You can also obviously serve it in bowls like a regular soup, it it entirely up to you.

Even though this gazpacho consists of mainly watermelon, it is not a sweet soup. It takes on a tomato tone but has a greater balance of flavor because of the addition of watermelon.

What is Gazpacho?

Gazpacho is a chilled soup made from raw vegetables (and in this case, fruit) that is blended and served cold. It originated in Spain in the Andalucía Region. Interestingly enough, original recipes often included bread and tomatoes, which were ground into a paste using mortar and pestle. Apparently, doing it that way actually reduces the foam that you get when you use a blender or food processor!

Here at the Kylee Cooks household, we are a bit lazy. So, blender it is!

Is this an “authentic” recipe? No, of course not. While I HAVE been to Spain, and had many many different gazpacho recipes, this is very much an Americanized recipe that we enjoy here in Phoenix.

Since we have very hot weather (much like it is in Andalucía, Spain), it makes sense that we’d love the food from that region! If you’d like a more traditional gazpacho recipe, check out this one from Spanish Sabores.

Why this recipe works

Great to make ahead
Perfect as an appetizer, or to pass around at a cocktail party.

I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.

Kylee’s Notes & FAQs

I use almost one full personal watermelon for this gazpacho. Make sure your watermelon is ripe for best results.

I recommend filling the blender starting with cubed watermelon and cucumber, red onion and working your way down the list of ingredients.

What to do with leftovers

Store your gazpacho in the refrigerator for up to 5 days in an airtight container.

Substitutions/Additions

White wine vinegar: You can also use red wine vinegar or apple cider vinegar.
Lemon juice: The lemon juice can be replaced with lime juice. You can use fresh or from concentrate juice.
Chili powder: Spiciness warning! Don’t include it if you don’t like your soup spicy.
Hot sauce: If you don’t want any spice in this soup, just take out the hot sauce.
Red bell pepper: You can use an orange bell pepper too, though it will change the flavor slightly.

How to garnish gazpacho

Besides the feta cheese in this recipe, some common garnishes used in classic gazpacho include:

hard-boiled eggs
almonds
ham
onion
cucumber
tomato
corn
shrimp
avocados
olives

How to make this recipe

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The full list of ingredients and quantities is found in the printable recipe card below.

Blend the ingredients together in a blender until pureed. See notes for preferred order (hardest veggies first, then the juices and olive oil, followed by the seasonings).

Taste, season with salt and pepper if desired and chill in the refrigerator until time to serve.

You will want to chill the gazpacho for 2-3 hours before serving, so plan ahead!

Pour into serving cups or bowls, and garnish with mint leaves, feta cheese, and additional chopped watermelon and veggies.

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