Summer Watermelon Gazpacho

Nothing says summer quite like watermelon.

This chilled gazpacho is one of our favorite ways to celebrate peak-season produce. Sweet watermelon, juicy tomatoes, crisp cucumber, and fragrant herbs come together for a soup that's refreshing, hydrating, and surprisingly satisfying. It's light enough for a hot afternoon, yet flavorful enough to serve as a simple appetizer for summer gatherings.

One of the best things about gazpacho is that it tastes even better after a few hours in the refrigerator, making it perfect for meal prep. We love keeping a few jars on hand for easy lunches or healthy snacks throughout the week.

This recipe was inspired by one of our favorites.....Love & Lemons!  

Summer Watermelon Gazpacho

Ingredients

• 4 heaping cups seedless watermelon, cubed
• 1 English cucumber, diced (reserve half)
• 3 medium ripe tomatoes, diced (reserve half)
• 1 small red bell pepper, diced (reserve half)
• 1/3 cup green onions, chopped (reserve half)
• 1 garlic clove
• Small handful fresh basil
• Small handful fresh mint
• Juice of 1 lime
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 teaspoon sea salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2  jalapeño, seeded (optional)

Optional Garnishes

• Diced avocado
• Microgreens
• Toasted pumpkin seeds
• Fresh basil or mint
• Extra virgin olive oil
• Flaky sea salt
• Freshly cracked black pepper

Instructions

1. Reserve half of the diced cucumber, tomatoes, bell pepper, and green onions.
2. Add the remaining vegetables to a blender along with the watermelon, garlic, basil, mint, lime juice, red wine vinegar, olive oil, sea salt, black pepper, and jalapeño (if using).
3. Blend. You can blend until smooth and creamy or leave slightly chunky. Taste and adjust the seasoning with additional salt, pepper, vinegar, or lime juice as desired.
4. Pour the gazpacho into a large bowl or individual jars and stir in the reserved diced vegetables for added texture and freshness.
5. Refrigerate for at least 3–4 hours, or overnight, to allow the flavors to develop.
6. Serve chilled with a drizzle of extra virgin olive oil and garnish with avocado, toasted pumpkin seeds, microgreens, fresh herbs, or a pinch of flaky sea salt.

Tuesday Foods Tip

The sweeter the watermelon and the riper the tomatoes, the better this soup will taste. If your watermelon isn't especially sweet, a small drizzle of honey or maple syrup can help round out the flavors.

This gazpacho keeps beautifully in the refrigerator for up to 4 days, making it a wonderful make-ahead lunch or refreshing afternoon snack. Store it in individual jars for an easy grab-and-go meal.