This Easy Watermelon Gazpacho is what happens when juicy tomatoes and sweet watermelon come together in your blender to make something fresh and refreshing. It’s the no-cook, beat-the-heat, cold soup your August afternoons have been looking for. It’s basically a salad you can sip.
Growing up in a Cuban family with Spanish roots in Miami, chilled soups like gazpacho were more than tradition—they were a matter of survival. When the humidity hits like a wet towel to the face, you don’t make hot soup. You make gazpacho.
And this easy watermelon gazpacho recipe? It comes from my bestie Adriana. She's my dear childhood friend, who shared her watermelon gazpacho with me years ago, and I’ve been obsessed ever since. It’s one of those recipes that tastes fancy but secretly takes less than 10 minutes to make (plus chilling) with zero stress.
With sweet watermelon, juicy tomatoes, crisp cucumber, and a hint of basil or cilantro, it’s simple, vibrant, refreshing, and somehow feels both fancy and doable when the stove is your enemy.
Serve this cold soup in bowls, glasses, or with a topping board for a whole gazpacho bar experience. It works as an appetizer for gatherings, a light lunch, or a 'I don't want to cook' dinner.
If you're looking for more Spanish recipes, check out Salsa Romesco, Vegan Spanish Paella, and Mojo Picón (Spicy Red Pepper Sauce).
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Why I Love This Recipe
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It’s a cold soup perfect for hot summer days when the stove is not your friend—kind of like this equally refreshing Creamy Cucumber Gazpacho that’s just as chill (literally) but with a cool, green twist.
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No cooking is required. Just chop, blend, and chill.
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It's ready in under 10 minutes. The fridge does the rest!
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Naturally vegan and gluten-free, so it is allergy-friendly and plant-powered without even trying.
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Stays fresh in the fridge for several days, making it a great option for meal prep.
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It's fun to serve at parties. Pour it in glasses, bowls, or shooters—your call.
Ingredients
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Tomatoes: For the best flavor, use ripe, in-season tomatoes—vine-ripened or even Roma work well. The sweeter and juicier they are, the better your gazpacho will taste. If your tomatoes aren’t super sweet, add a small pinch of sugar to balance the acidity.
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Cucumber: I prefer using English Cucumbers, but any variety will be fine.
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Cilantro or Basil: Basil gives the gazpacho a sweet, summery twist, while cilantro adds a fresh, zesty kick (kind of like salsa vibes). Choose one based on your mood (or what’s in your fridge), or try a blend for a fun flavor mashup.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- For a spicy kick, blend in a jalapeño.
- Add one small clove of garlic to the blender for a bolder, more savory flavor.
- Add a small chunk of crusty bread to the blender for a classic Andalusian texture.
How To Make An Easy Watermelon Gazpacho
See the complete printable recipe card below for the details.
Step 1: Add tomatoes and watermelon first to create a liquid base. This helps the blender run smoothly. If it fits, add the onions too.
Step 2: Add remaining ingredients.
Step 3: Blend until smooth. It should still have a rustic texture. Taste and adjust for salt and pepper.
Step 4: Refrigerate for 2+ hours. Serve cold with olive oil, herbs, breadcrumbs, and optional diced veggies in a cup or bowl.
Top Tips
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Blend in stages. It's highly unlikely that all of the ingredients will fit in one blend, so work in batches. Blend some of the ingredients, then add the remaining ones.
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You might need to use a tamper to help guide the ingredients toward the blades and get things moving. If you don’t have a tamper, start by blending the juiciest ingredients first—like the tomatoes or watermelon—to create a liquid base that helps the rest blend more easily.
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Use ripe tomatoes for the best flavor.
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This keeps well in the fridge for about 3-4 days — perfect for make-ahead lunches.
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Let it sit in the fridge for at least 2 hours to develop flavor and serve cold for maximum refreshment.
Serving Suggestions
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In Andalusia, especially in cities like Seville or Córdoba, gazpacho is often served in a tumbler or drinking glass and enjoyed like a savory juice - no spoon needed - making it a quick, refreshing option for lunch or tapas-style meals. It's hydration meets hors d’oeuvres style.
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Served chilled in a bowl or deep plate, gazpacho is often poured from a pitcher right at the table and finished with a drizzle of extra-virgin olive oil and a sprinkle of diced vegetables like tomato, cucumber, onion, or bell pepper for added texture.
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Create a fun gazpacho bar by setting out a large chilled pitcher alongside a toppings board filled with diced vegetables, crumbled vegan feta, toasted breadcrumbs, fresh herbs, and extras like seeds, nuts, or crispy chickpeas, so everyone can customize their bowl.
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Pair with crusty bread for dipping.
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When serving gazpacho in a tumbler, add a mini skewer with cucumber and watermelon. You can also add cherry tomatoes, fresh mint, or even a cube of crusty bread to the skewer for a flavorful garnish.
Recipe FAQS
Yes, most traditional gazpacho recipes are naturally vegan! The classic Andalusian version is entirely free of animal products. That said, some modern or regional variations might include hard-boiled egg, shrimp, ham, or dairy-based toppings, especially in restaurant settings. So, if you’re eating out, it’s always a good idea to ask. But the OG Spanish gazpacho? Plant-based and perfect as-is.
No, not unless you want to! If you prefer a super smooth gazpacho, consider peeling the tomatoes and cucumbers first. Otherwise, just blend well and strain if needed.
Note: Traditionally, gazpacho is more rustic - chopped by hand or pounded with a mortar and pestle - so it has a chunkier texture.
Looking for more summer recipes?
Don’t leave me hanging — drop a comment and tell me how this Easy Watermelon Gazpacho turned out! Was it love at first bite? Surprisingly edible? Or a full-on “Reg, what were you thinking?” And if my directions helped (or didn’t), please let me know so I can continue to improve these recipes for you.
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Easy Watermelon Gazpacho
Equipment
- Tamper optional - This is only for reference. You'll need one for your specific model and brand.
Ingredients
- 6 vine ripe tomatoes 860 grams or 2 pounds; sub with roma tomatoes
- 1 medium red pepper
- 1 cucumber
- ¼ medium vidalia onion sub with red onion (adjust to taste)
- 1 medium carrot or a handful of shredded carrots
- 1 ½ cups cubed watermelon about 250 grams
- 3 tablespoons EVOO
- ½-1 teaspoon salt to taste
- ¼ teaspoon ground black pepper or fresh cracked black pepper
- ¼ cup fresh cilantro or basil; loosley packed - cilantro for a bright, salsa-like zip or basil for a mellow, sweet twist.
Toppings and Garnishes (Optional)
- finely chopped watermelon and cucumbers
- toasted breadcrumbs
- EVOO for drizzling
- fresh cilantro, basil, or mint leaves
Instructions
- Prep the veggies: Wash all your produce. Roughly chop the watermelon, tomatoes, pepper, cucumber, onion, and carrot (if not using preshreded). No need to be perfect since they’re headed to the blender.
- Blend round one: Begin with the juiciest ingredients, like tomatoes and watermelon, to create a liquid base. This helps everything blend more easily, especially if you’re not using a tamper.
- Add more ingredients: Working in batches, add the remaining chopped veggies and herbs to the blender. Then drizzle in the olive oil, salt, and pepper. Blend one final time until smooth but still a little rustic. Taste and adjust seasoning if needed.
- Chill: Pop it in the fridge for at least 2 hours so all the flavors can hang out and mingle. Serve cold, with a drizzle of EVOO, chopped herbs, and some toasted bread crumbs on top. You can also add some finely chopped watermelon and cucumber before serving.
Regi Pearce says
This watermelon gazpacho has been on repeat all summer—refreshing, slightly sweet, super easy to blend, and delicious. I love serving it into little glasses with crunchy toppings for some extra texture.