Easy Watermelon Tomato Gazpacho

I first tried watermelon gazpacho on a warm summer day in Asheville, NC, and I was instantly hooked. The combination of sweet watermelon, ripe tomatoes, and crisp cucumbers was unbelievably refreshing, like summer in a bowl. I knew I had to recreate it at home, and after several test batches, I perfected the balance of flavors. Now, I truly believe this tomato watermelon gazpacho is even better than the one that inspired me!

Delicious, my family loved it!

– Lori

As a health coach that worked with hundreds of clients, I know how easy it is to burn out on summer staples like tomatoes, cucumbers, and watermelon. That’s why this cold watermelon soup is such a game-changer, it’s a fun, unexpected way to enjoy fresh produce while keeping meals light and flavorful. Whether served as a refreshing snack or a light starter, it’s the perfect way to cool off on a hot day. And when made with fresh garden tomatoes, cucumbers, and basil, the flavors really shine!

If you love easy, fresh summer recipes, you also have to try my Cherry Tomato Salsa or Blistered Tomatoes—both are packed with flavor and a great way to use up garden veggies!

I love this cold watermelon soup on hot summer days when turning on the stove is the last thing I want to do. I like to serve it as a light appetizer, a refreshing snack, or pair it with a salad for a simple yet satisfying meal.

It’s also a great way to use up extra watermelon so none goes to waste! Plus, it’s a fantastic make-ahead dish, simply blend, chill, and let the flavors develop overnight. Whether you’re hosting a cookout, brunch, or summer dinner party, this gazpacho is sure to impress with minimal effort!

Ingredient highlights and substitutions

• Watermelon – be sure you are using a seedless watermelon for this soup.
• English cucumber – I use English cucumber so that you don’t have to worry about peeling the skin or scooping out the seeds. If using a garden tomato, peel the skin and remove the big seeds.
• Tomatoes – use whatever you have on hand
• Red onion – red onion really helps to balance out the sweetness, you could also use shallots or green onion.
• Fresh basil – fresh basil really helps to make this a more savory soup. Fresh mint would also be delicious!
• Lime juice – helps to balance out the sweet from the watermelon. You could also use red wine vinegar or sherry vinegar (which is traditional).

Step by step instructions

Top tips

• Great with any watermelon, if it it’s not-so-ripe. The mix of veggies balances the flavor, so no watermelon goes to waste.
• Use seedless watermelon! Since this soup is blended, seeds would ruin the texture.
• Choose the right cucumber. English or Persian cucumbers work best, but if using garden cucumbers, peel and remove the seeds.
• Customize the texture. Prefer a smooth soup? Blend everything at once instead of reserving veggies for topping.
• Let it chill. Refrigerate for 2-4 hours (or overnight) to enhance the flavor and ensure it’s perfectly cold.
• Perfect for meal prep. This watermelon soup stays fresh for up to 5 days—great for using up extra summer produce!

Ways to customize

Want to switch things up? Try adding these ingredients to enhance the flavor, texture, or protein content of your watermelon gazpacho:

• Fresh Herbs: Cilantro, flat-leaf parsley, mint, dill, or green onion for extra brightness.
• Spice: Jalapeño, Fresno chilies, red pepper flakes, sriracha, or freshly grated ginger for a kick.
• Extra Veggies: Zucchini, carrots, steamed golden beets, celery, or microgreens for topping.
• Savory Additions: Crumbled feta or gorgonzola for a salty contrast.
• Creamy Touch: Avocado cubes or goat cheese for a richer texture.
• Protein Boost: Lump crab, shrimp, hemp hearts, or balsamic roasted tofu added at the end.

How to serve

This refreshing watermelon gazpacho is light on its own, making it perfect as an appetizer or a side. For a more satisfying meal, serve it with:

• A light salad with fresh greens and a citrusy dressing
• A veggie platter with hummus or your favorite dip
• Crackers or crostini for added crunch (p.s. – if you haven’t tried my homemade seed crackers, you are missing out!)

It’s a great addition to summer gatherings, brunches, or backyard cookouts!

★ Did you make this recipe? Please give it a star rating below!

Chilled Watermelon Soup

Refreshing and light, this watermelon gazpacho is the perfect summer soup! Made with fresh watermelon, tomatoes, cucumber, and basil, it’s a slightly sweet but mostly savory dish that’s served chilled. Perfect as an appetizer or a light meal, this gazpacho is easy to make and comes together in minutes. Let it rest in the fridge to enhance the flavors, then enjoy it cold on a hot day. Great for meal prep, cookouts, or anytime you need a no-cook summer dish!

5 from 4 votes

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Course: Soup

Cuisine: American

Keyword: watermelon cucumber gazpacho, watermelon gazpacho, watermelon soup, watermelon tomato gazpacho

Prep Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 10 minutes mins

Servings: 4

Author: Samantha Rowland

Ingredients

• 7 cups watermelon
• 1 pint cherry tomatoes
• 1 English cucumber
• 1/2 red onion
• 2 limes, juiced
• 2 tbsp. extra virgin olive oil
• 1/3 cup basil leaves (about 25-30 leaves)
• 1/2 tsp sea salt

Instructions

• Reserve 1/4 of the watermelon, cucumber, red onion and tomatoes for the topping.
• Add the rest of the ingredients to the blender. Blend on high until smooth.
• Chop the reserved vegetables into small cubes for topping.
• Store the blended soup in the fridge for 2-4 hours to allow the flavors to come together. Store the cubed topping separate until serving.
• When ready to serve, add the soup to the serving cups or bowls. Spoon the topping over the soup and serve cold.

Notes

Top tips:

• I recommend using English or persian cucumbers. They have thin skin and small seeds. If using a garden cucumber, peel the skin and remove the seeds.
• Use seedless watermelon
• Let it chill at least 2-4 hours for best taste and to help cool it down. 
• Great for meal prep – make up to 5 days in advance. 

Storing leftovers:

Fridge: Store in the fridge in airtight container for up to 5 days. 

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

86

Carbohydrates

 

20

g

Fiber

 

2

g

Sugar

 

13

g

Protein

 

2

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Common questions

What is gazpacho

Gazpacho is a traditional cold Spanish soup made with tomatoes, cucumber, onion, peppers, olive oil, and vinegar. Some versions are thickened with bread. This watermelon gazpacho swaps the usual tomato base for sweet watermelon, making it lighter and extra refreshing.

What’s the best way to serve gazpacho at a party?

For a fun presentation, serve gazpacho in small cups or shot glasses as an appetizer. Garnish with fresh herbs, or a drizzle of olive oil for a beautiful finish.

How to store watermelon soup

For meal prep or parties, store the soup and toppings separately until serving for the best presentation. If storing leftovers, you can mix in the toppings—they add great texture but will soften over time.

Freezing isn’t recommended unless you plan to re-blend before serving, as cucumbers can become watery. Refresh the flavor with a splash of red wine vinegar or lime juice after defrosting.