Easy Watermelon Gazpacho (Vegan, Low Fat)

This easy watermelon gazpacho is the perfect summer soup. It’s slightly sweet, but bursting with flavor. This summer watermelon gazpacho is a combination of fresh tomatoes, cucumbers, basil, red onion, and the secret ingredient, watermelon! This cold soup comes together in no time, just chop the veggies, throw them in the blender, then refrigerate. The flavors become even more pronounced after sitting in the refrigerator for an hour or two.

Two of my favorite things about the summer are the abundance of tomatoes and always having watermelon in the house. I’ve been known to eat watermelon until I am physically going to burst. Actually, that happens almost every time I buy a watermelon – they are just so good. Surprisingly, I had some watermelon left over and I wanted to try it in a savory dish. I’ve had watermelon gazpacho at a restaurant before, but I assumed it would be too difficult to make at home. Well I could not have been more wrong. This was the easiest dish to bring together. And it just got better as it sat.

This recipe is a rough estimate, I used the “cups” on the side of my blender to guesstimate the amount of watermelon I used. I usually have all these ingredients on hand during the summer months, hopefully you do too! On those crazy hot days when you just want something cool and refreshing, you can serve this to the family or guests. This easy watermelon gazpacho would be great for summer brunch, it tastes better the longer the flavors have time to marry with each other, so overnight would be perfect.

If you love Watermelon on a hot day make sure to check out this Mint Watermelon Mocktail!

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

Easy Watermelon Gazpacho

Easy watermelon gazpacho is the perfect summer dish. Serve chilled, no cooking required. This watermelon gazpacho would be great for brunch or dinner on a hot day. Vegan, gluten free, low fat, paleo

5 from 4 votes

Print Pin Save Saved! Rate

Course: Soup

Cuisine: American

Keyword: Gazpacho

Prep Time: 1 hr 10 mins

Total Time: 1 hr 10 mins

Servings: 4

Author: Samantha Rowland

Ingredients

• 4 cups watermelon - chopped
• 1 pint cherry tomatoes - chopped
• 1/2 English cucumber - chopped
• 1/2 red onion - chopped
• 1 yellow pepper - chopped
• Juice 2 limes
• 10-12 basil leaves
• 2-4 tablespoons of parsley
• 1/2 tsp salt
• black pepper t o taste

Instructions

• You will want to coarsely chop all the ingredients. Reserve 1/4 of the watermelon, cucumber, tomatoes, pepper and red onion to mix in after blending for texture.
• Blend all remaining ingredients in blender until combined. You don't need to worry about this being smooth, just combined well.
• Add ingredients to a large bowl. Add reserved ingredients. Refrigerate at least 1-2 hours. Can serve for up to 3 days after making..

See how I calculate food cost.

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.

SHARE THIS POST!

If you liked this post, share it with your friends and family!

• 555

DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

Similiar Recipes You Will Love

• 
  Watermelon Mint Mocktail (Paleo, Whole30, Vegan)
• 
  Hearty Brown Rice Lentil Soup (Vegan, Low Fat)
• 
  Easy Bean Tostadas (Low Fat, Vegan)
• 
  Asian Zoodle Buddha Bowl (Vegan, Low Fat)

What about you?

• Do you love watermelon?
• What is your favorite summer produce?
• Have you ever made gazpacho?