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Overhead image of three glasses filled with watermelon gazpacho and topped with chopped avocado, cucumber, and red onion.
5 from 7 votes

Watermelon Gazpacho Recipe

Watermelon Gazpacho is a light and refreshing chilled soup made with sweet summer watermelon, savory tomato and cucumber, and fresh mint.
Prep Time15 mins
Chill Time30 mins
Total Time45 mins
Servings: 4 servings
Calories: 239kcal



  • 1 slice white bread - crust removed
  • 6 cups sweet seedless watermelon - cubed
  • ½ English cucumber - roughly chopped
  • 3 Roma tomatoes -

    cored, seeded and chopped

  • 1 red bell pepper - seeded and chopped
  • ½ small red onion - chopped
  • 1 clove garlic - peeled and minced
  • ¼ cup fresh mint - or basil
  • 3 tablespoon sherry vinegar - or red wine vinegar
  • ¼ cup good-quality olive oil
  • 1 teaspoon salt - plus more to taste
  • 1 teaspoon freshly ground black pepper
  • Diced watermelon, cucumber, avocado, and bell pepper - to garnish
  • Microgreens - to garnish


  • Prepare the bread. Place the bread under running water just until it's absorbed water. Gently ring out the bread (yep, it's possible), getting out as much water as possible. 
  • Blend everything together. Transfer all ingredients, including the bread, to the bowl of a large blender or food processor. Process until desired consistency is reached. Season with additional salt and pepper, to taste.
  • Chill. Chill for 30 minutes, time allowing.
  • Serve. Or, serve immediately garnished with your favorite toppings such as diced watermelon, avocado, cucumber, red onion, and micro greens.


Calories: 239kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 621mg | Potassium: 520mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2775IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 1.4mg
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