top of page
  • Madison

Watermelon Gazpacho Recipe

Imagine a bowl brimming with vibrant hues of pink and green, a refreshing elixir that tantalizes both the palate and the senses. This is watermelon gazpacho, a playful adaptation of the timeless Spanish chilled soup. This recipe brings together the essence of summer in a single spoonful. It's a departure from tradition, yet surprisingly harmonious. Infused with hints of ginger and a touch of chile, it offers a gentle kick that can be tailored to suit any taste. Whether you prefer a whisper or a bold statement of flavor, each spoonful promises a refreshing journey through the essence of sun-ripened watermelon and the zing of spices.

Servings: 4

Prep Time: 15 Minutes

Total Time: 15 Minutes, plus 2 to 3 hours to chill


  • 3 cups cubed watermelon (1-inch cubes)

  • 2 celery stalks, roughly chopped

  • 3 medium tomatoes, roughly chopped

  • ½ English/hothouse cucumber, roughly chopped

  • 2 red bell peppers, roughly chopped

  • 1-inch piece fresh ginger, peeled and chopped (see note)

  • ½ a red chile pepper

  • Juice of 2 limes

  • Handful fresh basil leaves

  • ½ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • 1 tablespoon apple cider vinegar


  1. Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.

  2. Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.


bottom of page