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A bowl of refreshing Watermelon Gazpacho topped with diced cucumber, watermelon chunks, and fresh mint on a wooden table.
Daniel

Watermelon Gazpacho

A bright, refreshing chilled soup that balances sweet summer watermelon with tangy tomatoes and a subtle kick of heat - no cooking required.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Spanish
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 6 cups seedless watermelon cubed, about 1/2 medium watermelon
  • 2 cups ripe tomatoes roughly chopped, about 3 medium
  • 1 cup English cucumber peeled and chopped, about 1/2 large
  • 1/2 cup red bell pepper chopped, about 1/2 medium
  • 1 small shallot roughly chopped
  • 2 tbsp fresh lime juice freshly squeezed
  • 1 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil plus more for drizzling
  • 3/4 tsp kosher salt plus more to taste
  • 1/4 tsp Aleppo pepper or red pepper flakes
For Garnish
  • 1/2 cup watermelon finely diced
  • 1/4 cup cucumber finely diced
  • 2 tbsp fresh mint thinly sliced
  • 2 oz feta cheese crumbled, optional

Equipment

  • Blender or Food Processor
  • Fine-mesh strainer
  • Large Bowl

Method
 

Blend the Base
  1. Working in batches if needed, blend the watermelon, tomatoes, cucumber, bell pepper, and shallot until completely smooth, about 1 minute. The mixture should look like a thin pink smoothie with no visible chunks.
  2. With the blender running on low, stream in the lime juice, sherry vinegar, and olive oil. Add the salt and Aleppo pepper, then blend on high for 30 seconds until the soup looks slightly creamy and well combined.
  3. Pour the soup through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all the liquid. Discard the solids. You should have about 5 cups of smooth, vibrant soup. Taste and adjust salt or lime if needed - it should taste bright and slightly salty since chilling dulls flavors.
  4. Cover and refrigerate for at least 2 hours, preferably 4, until the soup is very cold. The flavors will meld and deepen as it chills.
  5. Just before serving, stir the soup well (it may separate slightly). Ladle into chilled bowls and top with the diced watermelon, cucumber, mint, and crumbled feta if using. Finish with a drizzle of olive oil and an extra pinch of Aleppo pepper.

Notes

For the best texture, use a ripe but firm watermelon - overripe fruit makes the soup muddy. If your tomatoes are not peak-season ripe, add an extra tablespoon of vinegar to compensate for lacking acidity. The soup keeps for 2 days refrigerated, though the color will fade slightly; stir well before serving and refresh with a squeeze of lime.