22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Home Recipes Soups

Watermelon Gazpacho

Jump to Recipe
By Jenn Segal
Save Recipe
Tested & Perfected Recipes
Watermelon Gazpacho

This post may contain affiliate links. Read my full disclosure policy.

This watermelon gazpacho is adapted from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)

Pitcher and bowls of watermelon gazpacho.

This watermelon gazpacho, a fun twist on the classic cold Spanish soup, comes from one of my favorite new cookbook finds, Juice Manifesto: More than 120 Flavor-Packed Juices, Smoothies and Healthful Meals for the Whole Family by Andrew Cooper (Chronicle Books, 2016). Andrew is the co-founder of the Juiceman line of juices, but you might recall him as the lawn-mowing heartthrob from the viral “Diet Coke guy” commercial. 

His book is chockfull of healthy, easy recipes that make you want to purge your pantry and eat fresh and healthfully forever. About this recipe, he writes, “I love gazpacho – this is a bit of a different take on it, but it works really nicely. The ginger and chile give it a bit of a kick, but you can put in as little or as much as you like.” I take his advice add even more heat; I love how the spice plays off the sweetness of the watermelon and acidity of the lime.

What you’ll need To Make Watermelon Gazpacho

Gazpacho ingredients including apple cider vinegar, ginger, and lime.

Step-by-Step Instructions

To begin, 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.

Fruits and vegetables in a blender.

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). Then pulse until it reaches a soup-like consistency.

Watermelon Gazpacho in a blender.

Taste and adjust seasoning, if necessary, then chill the gazpacho in the fridge for 2 to 3 hours before serving. Serve in bowls or glasses topped with finely chopped watermelon, celery and basil. For more delicious gazpacho recipes, check out my roasted garlic gazpacho or golden gazpacho.

Pitcher and bowls of watermelon gazpacho.

You may also like

 

Print

Watermelon Gazpacho

Adapted with permission from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)

This watermelon gazpacho is adapted from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)

Servings: 4
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus 2 to 3 hours to chill

Ingredients

  • 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

Instructions

  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.
  3. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
  4. Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 90
  • Fat: 1 g
  • Carbohydrates: 20 g
  • Sugar: 14 g
  • Fiber: 4 g
  • Protein: 3 g
  • Sodium: 31 mg
  • Cholesterol: 0 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Comments

Load Previous

  • This was very good and unlike the usual gazpacho I make. I did add a clove of garlic and used sherry vinegar instead of the apple cider vinegar. The ginger almost overpowered the other flavors, so I will leave it out next time even though I love ginger. Overall a good recipe and the first time I’ve made gazpacho with watermelon.

  • Any idea how this would work substituting either honeydew, cantaloupe, or mango for the watermelon? Thank you.

    • Carolyn, I think any of those would work nicely without any additional changes. Please LMK how it turns out if you try it! 🙂

  • Delicious!

  • This is some good soup! I added a shallot, used half sweet half thai basil, and instead of a chili pepper, I used Gochujang (Koren fermented hot chili paste). Love it!!

  • Hi! Can I use dry chili red pepper instead?

    Thanks!

    • Sure, Selma.

  • My guests and I love it. Wouldn’t change a thing.

  • This was the best gazpacho I’ve ever made! I loved the addition of the ginger and the red pepper. It added a nice slightly spicy, extra heat flavor to the watermelon and tomatoes. I used red wine vinegar instead of apple cider and it was fine. Thanks for another terrific, flavorful, easy recipe Jen!

  • This is easy and wonderful. My blender couldn’t handle all the ingredients, so I switched to my food processor. Perfect! This is the best gazpacho I’ve ever had. Thank you, Jenn!

  • What vegetarian main dish could you make with this (but not pizza)?

  • Do you think this could be done in a food processor?

    • Sure, Maggie, that should work. Enjoy!

Load More

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.