watermelon gazpacho packed with veggies in a soup bowl
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5 from 3 votes

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
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: Gazpacho
Servings: 4
Calories: 86kcal
Author: Samantha Rowland


  • 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


  • 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..


Calories: 86kcal | Carbohydrates: 20g | Protein: 2g | Sodium: 307mg | Potassium: 566mg | Fiber: 2g | Sugar: 13g | Vitamin A: 31.9% | Vitamin C: 116.3% | Calcium: 3.6% | Iron: 7.8%