Refereshing Watermelon Gazpacho

Prep Time
Cook Time
2h 15m
Ready In

"I developed this gazpacho recipe after trying a several different ones. It's more of a Mexican-tasting gazpacho, as opposed to a traditional Spanish one. I like serving this on a blistering hot day alongside something greasy like fried shrimp or black bean cakes. (The 2 hour cook time is how long this soup needs to chill)."

Original recipe yields 4 servings


  • Serving Size: 1 (432.1 g)
  • Calories 174.6
  • Total Fat - 14.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 19.4 mg
  • Total Carbohydrate - 12.3 g
  • Dietary Fiber - 4 g
  • Sugars - 7.2 g
  • Protein - 2.6 g
  • Calcium - 41.7 mg
  • Iron - 1 mg
  • Vitamin C - 47.1 mg
  • Thiamin - 0.1 mg

Step 1

In a blender, puree tomatoes, watermelon, and chili. Add lime juice and olive oil; pulse.

Step 2

Transfer mixture to a serving bowl. Add in green onions, cucumber, and cilantro. Add as much salt & pepper as desired, then chill soup in the fridge for at least 2 hours.

Step 3

When ready to serve, ladle soup into bowls at the table. It is quite good by itself, but you can also top each serving with more cilantro, more lime juice, a dollop of sour cream/plain yogurt or a sprinkling of Cotija cheese.

Tips & Variations

No special items needed.