Go Back
- 2 cups watermelon, cubed and seeds removed - 1 medium cucumber, peeled and diced - 1 small red bell pepper, chopped - 1 small red onion, finely chopped - 2 cups vegetable broth - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - Fresh mint leaves, chopped - Crumbled feta cheese - Salt and pepper Making Cucumber Watermelon Gazpacho is simple and fun. Each ingredient adds its own flavor and style. Watermelon gives the gazpacho a sweet base. Cucumber adds a fresh crunch. Red bell pepper and red onion add a savory touch. The vegetable broth brings it all together. Fresh lime juice gives a nice tang. Olive oil adds richness and smoothness. For the best taste, I love adding fresh mint leaves as a garnish. They give a lovely aroma and flavor. If you want a salty kick, sprinkle some feta cheese on top. It’s a great way to finish the dish. You can adjust the salt and pepper to your liking. This will make your gazpacho just perfect for your taste buds. Enjoy the vibrant colors and fresh flavors of this dish! {{ingredient_image_1}} - Start by cubing 2 cups of watermelon. Make sure to remove the seeds. - Next, peel and dice 1 medium cucumber into small pieces. - Chop 1 small red bell pepper and finely chop 1 small red onion. - In a blender, combine the cubed watermelon and half of the diced cucumber. Blend until smooth. - Now, add the chopped red bell pepper, red onion, 2 cups of vegetable broth, 2 tablespoons of fresh lime juice, and 1 tablespoon of olive oil. Blend again until the mix is smooth. - Pour the mixture into a large bowl. Stir in the remaining diced cucumber and chopped mint leaves. - Cover the bowl and chill the gazpacho in the fridge for at least 1 hour. This helps the flavors blend well. To make your gazpacho smooth, blend in stages. First, mix watermelon and half the cucumber until smooth. Next, add the rest of the ingredients, blending until fully mixed. This helps keep the texture just right. If your gazpacho is thick, you can add more vegetable broth. Start with a little, then blend again until it feels right. For a burst of flavor, consider adding fresh herbs. Basil or cilantro can brighten the dish. You can also spice it up with jalapeño. Just a small amount will add a nice kick without being too hot. Taste as you go to find the right balance. Serve your gazpacho in chilled bowls. This keeps it refreshing and cool. For garnishing, sprinkle chopped mint leaves on top. You can also add crumbled feta cheese for a savory touch. This will make your dish look beautiful and taste even better. Pro Tips Choose Ripe Watermelon: Select a watermelon that feels heavy for its size and has a uniform shape. The skin should have a dull finish, indicating ripeness. Chill Ingredients: For an extra refreshing gazpacho, chill all your ingredients, including the vegetable broth, before blending. Variations on Herbs: Experiment with different herbs like basil or cilantro for a unique flavor profile that complements the sweetness of the watermelon. Adjusting Consistency: If you prefer a thicker gazpacho, reduce the amount of vegetable broth or add more cubed cucumber before blending. {{image_2}} You can boost your gazpacho by adding other fruits. Mango and pineapple work great. Their sweetness pairs well with the cucumber and watermelon. Just chop them up and blend them in. This adds fun flavors and makes the dish even more colorful. Want to make it vegan? No problem! The recipe is already plant-based. Just skip the feta cheese. For a low-sodium option, use homemade vegetable broth. You can also reduce added salt to keep it healthy. Use fresh herbs and veggies that are in season. Basil and cilantro add a nice twist. You can also try different peppers for varied taste. Adjust the recipe based on what's fresh at your local market. The more seasonal ingredients you use, the better the flavors will be. Store your Cucumber Watermelon Gazpacho in a glass container with a tight lid. This keeps it fresh longer. Make sure the container is clean before use. Avoid plastic wrap since it can cause condensation. Keep the gazpacho in the fridge. This helps maintain its cool and crisp flavors. In the fridge, your gazpacho stays fresh for about three days. This is perfect for meal prep or quick snacks. If you want to keep it longer, you can freeze it. However, freezing can change the texture. To freeze, pour it into freezer bags. Remove as much air as possible before sealing. Before serving leftovers, mix the gazpacho well. This helps blend the flavors again. If it seems thick, add a splash of vegetable broth or water. For a fresh taste, sprinkle in some extra mint leaves or a squeeze of lime juice. This will brighten the flavors nicely. Enjoy your chilled gazpacho as if it were fresh! Yes, you can make this gazpacho a day before. Chilling it overnight helps the flavors blend. The longer it sits, the tastier it gets. Just remember to cover it well in the fridge. This helps keep it fresh and cool. Cucumber Watermelon Gazpacho pairs well with light dishes. Try it with bruschetta or shrimp cocktails. It also goes great with a fresh salad or grilled chicken. These options make for a balanced meal. You can freeze gazpacho, but it may change texture. The fresh taste might fade as well. If you freeze it, store it in airtight containers. This helps avoid freezer burn. Thaw it in the fridge before serving. Cucumber Watermelon Gazpacho is fresh, tasty, and easy to make. You learned how to combine simple ingredients like watermelon, cucumber, and red bell pepper into a chilled soup. I shared tips for perfect texture and enhancing flavors with herbs and spices. Don't forget to try different fruits for unique twists. Storing and serving well keeps it delicious longer. Enjoy this refreshing dish at your next gathering! The possibilities are endless, so get creative and make it your own.

Chilled Cucumber Watermelon Gazpacho

A refreshing cold soup made with watermelon, cucumber, and herbs, perfect for hot days.
Print Recipe Save Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 100 kcal

Ingredients
  

  • 2 cups watermelon, cubed and seeds removed
  • 1 medium cucumber, peeled and diced
  • 1 small red bell pepper, chopped
  • 1 small red onion, finely chopped
  • 2 cups vegetable broth
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • handful fresh mint leaves, chopped
  • to taste salt and pepper
  • optional crumbled feta cheese for garnish

Instructions
 

  • In a blender, combine the cubed watermelon and half of the diced cucumber. Blend until smooth.
  • Add the chopped red bell pepper, red onion, vegetable broth, lime juice, and olive oil to the blender. Blend again until fully incorporated and smooth.
  • Taste the gazpacho and season with salt and pepper as desired.
  • Pour the mixture into a large bowl and stir in the remaining diced cucumber and chopped mint leaves.
  • Cover the bowl and chill the gazpacho in the refrigerator for at least 1 hour to allow flavors to meld.
  • Serve the gazpacho chilled, drizzled with a little extra olive oil on top and, if desired, sprinkle with crumbled feta cheese for an added savory element.

Notes

Chill for at least 1 hour for the best flavor.
Keyword chilled soup, cucumber, gazpacho, refreshing, watermelon