Cool, light, sweet, and refreshing - this tomato and watermelon gazpacho soup is the perfect appetizer for summer! From ice cream to backyard barbecues, summer really is one of the best times to be a foodie. If you're both adventurous in pallet and looking for a new way to cool off, try out this delicious, vegan recipe.

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🍉 Summer in a Bowl - Fresh Gazpacho with a Juicy Twist
Unlike a hot bowl of roasted garlic tomato soup, this variation is served cold. It took me a few tries to get used to the temperature of a gazpacho and to really appreciate how it transforms the flavor, and I'm glad I gave it a chance because it's delicious and refreshing.
My take on the appetizer using watermelon, tomatoes and other fresh vegetables is the perfect way to spice up and cool down a hot summer. And if you need to cool down any further with something watermelon-flavored, try this frozen watermelon cocktail.
It might sound like an odd combination but the watermelon adds a touch of natural sweetness to balance the acidity of the tomatoes. Not only that, but watermelon is THE fruit of the summer, giving the cold soup another layer of summery freshness.
A piece of grilled bread is just right for scooping and savoring every spoonful. Enjoy!
🍅 Ingredients
- cubed watermelon - If you're unsure how, see my easy tutorial for how to cube watermelon.
- cucumber - I use English cucumbers because they are easy to find, have a thin skin and clean flavor.
- tomatoes - Roma tomatoes work great for this recipe because of their meaty texture, lower amount of seeds and garden-fresh flavor. The more ripe, the better flavor.
- green onions - Also called scallions.
- lemon juice - I always use freshly squeezed.
- olive oil - Use extra virgin olive oil for best quality.
*Check recipe card for ingredient amounts.
📖 Recipe Tweaks
- Old method: For another take on how to make this dish, if you'd prefer a bit more texture in the finished product or if you simply don't have a blender, you can try the old method of grinding the ingredients in a mortar.
- Traditional garnish: If you're thinking about dressing things up a little more, one tasty but less vegan way to do this would be with the addition of some thinly sliced ham. This is a traditional garnish for gazpacho and really goes well with the watermelon flavor in this take on the recipe. It's also a soft contrast to the crunchier bits of vegetable that are also on top of the dish.
- Spice it up: For a spicy variation, try adding some cayenne pepper or blending in a couple of chili peppers to the mix.
🥣 How to Make Watermelon Gazpacho
Blend ingredients. All you need to do is process the ingredients in a blender, season and then chill in the fridge for a few hours. I like to chill it right in the blender: just pop the lid on and transfer to the fridge and then it's easy to pour into bowls later.
Serve. This tomato watermelon gazpacho soup is served as an appetizer, so use small bowls for serving. Garnish with the diced vegetables and drizzle a little more olive oil on top.
Chef's Note: For an even smoother texture, strain the gazpacho through a fine mesh sieve after blending.
✅ Joss' Tips
- Make sure to buy seedless watermelons--or remember to remove the seeds before blending!
- Chopping the vegetables before you blend, while it's a little extra prep, will give you a more smooth gazpacho.
- Don't over-blend or it can become foamy.
- Another fun way to serve this watermelon gazpacho as an appetizer is in shooter glasses.
- Don't skip the chilling step! It gives the flavors time to mix and develop. Optionally, you can chill the bowls ahead of time.
❓ Tomato Watermelon Gazpacho Soup FAQs
Watermelon gazpacho is a variation of the cold, raw, Spanish soup that's traditionally made with tomatoes. Simple and made with fresh ingredients, it's easy enough for anyone to make and good for you, too!
To store any leftovers you might have, just seal up the serving jars with a lid or plastic wrap and place them in the fridge. They'll keep for 3 to 5 days like this and even longer if you freeze them. Stir well before serving.
You can serve gazpacho with crackers and breads like garlic bread, cheesy bread or toast points that are perfect for soup. Try some toppings like herbs, slices of hard-boiled eggs, chopped nuts etc.
❤️ More Watermelon Recipes You Will Love
If you tried this Tomato Watermelon Gazpacho Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Tomato & Watermelon Gazpacho Soup
Ingredients
Instructions
- Process all ingredients in a blender until smooth (except for the reserved vegetables). Season with salt and pepper, to taste. Optional: Strain the mixture through a fine mesh strainer if you would like it to be smoother.
- Chill for 3 to 4 hours.
- Serve in small bowls. Garnish with the reserved vegetables and drizzle a little more olive oil on top.
Equipment
Notes
- For another take on how to make this dish, if you'd prefer a bit more texture in the finished product or if you simply don't have a blender, you can try the old method of grinding the ingredients in a mortar.
- Don't over-blend or it can become foamy.
- My post on how to slice watermelon 3 ways: triangles, cubes & sticks is helpful for this recipe.
- You can serve gazpacho with crackers and breads like garlic bread, cheesy bread or toast points. Try some toppings like herbs, slices of hard-boiled eggs, chopped nuts etc.
- To store any leftovers you might have, just seal up the serving jars with a lid or plastic wrap and place them in the fridge. They'll keep for 3 to 5 days like this and even longer if you freeze them.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This soup is garden-fresh and we love it chilled. Yum!