Watermelon Gazpacho

Watermelon Gazpacho
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Cool off from the summer heat with this refreshing watermelon gazpacho! Gazpacho is a chilled soup that requires no cooking and uses fresh, blended vegetables. That makes it a great summer recipe you can serve at your next BBQ.
  • Prep time
    1 hr
  • Servings
    6 Servings
  • Serving size
    1 & 1/2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 & 1/2 cups
  • Amount per serving Calories 220

  • Total Fat 18g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 10g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 420mg
  • Phosphorus 45mg


  • seedless watermelon (cubed)
    4 cup
  • cucumber(s) (peeled and seeded)
  • red bell pepper (chopped)
  • tomatoes (cored, seeds and membranes removed)
    4 med
  • shallots (chopped)
  • jalapeño pepper (trimmed and seeded)
    1 small
  • sherry vinegar
    1 tbsp
  • olive oil
    1/4 cup
  • salt
    1/2 tsp
  • black pepper
    1/8 tsp
  • fresh basil (julienned )
    1/4 cup


  1. Refrigerate the gazpacho for at least an hour before serving.

  2. To serve, divide gazpacho between bowls and top with basil. If desired, add a small drizzle of olive oil.

  3. Place watermelon, cucumber, bell pepper, tomatoes, shallot, jalapeño, vinegar, olive oil, salt, and pepper in a blender. Blend until completely smooth. Taste and adjust seasonings if needed.