This is one of those recipes that just feels like summer in a bowl.
Sweet watermelon, juicy tomatoes, crisp cucumber, a little onion kick, and fresh mint—it’s bright, refreshing, and so simple to toss together.
I love making this when the weather’s hot and I don’t want to turn on the stove.
No cooking, just blending and chilling. That’s it!
🍉 What You’ll Need
- 4 cups seedless watermelon, cubed
- 2 cups ripe tomatoes, roughly chopped
- 1 medium cucumber, peeled and chopped
- ¼ cup red onion, chopped
- 1 small garlic clove, minced
- 2 tbsp fresh mint leaves
- 2 tbsp extra virgin olive oil, plus more for garnish
- 2 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Optional: a few drops of hot sauce or lime juice for zing
🧡 Why I Love This Recipe
I first made this on a super hot July afternoon with a leftover half watermelon in the fridge. We were about to host some friends, and I needed a quick, cold starter that didn’t involve cooking. This gazpacho came to the rescue, and I’ve been making it ever since. Here’s what makes it special:
- No cooking involved – just chop and blend
- Sweet + savory combo – watermelon and tomato are magic together
- Super hydrating – perfect for hot days
- Great for make-ahead – it gets better as it chills
🍴 Makes: 4 servings
🕒 Total Time: 15 minutes + 1 hour chill time
🔬 Why This Recipe Works (Quick Science)
- Watermelon is 92% water—it gives the soup a smooth, refreshing texture without needing broth.
- Tomatoes and vinegar bring the acidity to balance the sweetness of the melon.
- Olive oil adds body and mouthfeel so it doesn’t taste watery.
- Chilling helps the flavors meld and intensify.
🚫 Common Mistakes
- Using unripe watermelon or tomatoes – flavor will fall flat
- Over-blending – it can turn foamy; pulse instead of pureeing on high
- Skipping the chill time – it’s way better cold
- Too much onion – can overpower everything if not measured right
🍽 What to Serve With
- Grilled shrimp or fish
- Crusty bread or garlic toast
- Light summer salad
- Goat cheese crostini
🔧 Tools You’ll Need
- Cutting board and knife
- Blender or food processor
- Measuring cups and spoons
- Medium mixing bowl
- Fine mesh strainer (optional)
- Serving bowls
🔁 Substitutions and Variations
- Use basil instead of mint
- Swap in cherry tomatoes for a sweeter tomato flavor
- Add a few cubes of avocado for creaminess
- Try balsamic vinegar if you don’t have red wine vinegar
- Add a pinch of cumin for a spiced twist
⏳ Make-Ahead Tips
- Make it up to 2 days in advance and store it covered in the fridge
- Flavors improve the longer it chills
- Stir well before serving as some separation is normal
👩🍳 How to Make Watermelon Tomato Gazpacho
Step 1: Prep the produce
Chop 4 cups seedless watermelon, 2 cups ripe tomatoes, 1 peeled cucumber, and ¼ cup red onion. Mince 1 small garlic clove and tear 2 tbsp of mint leaves.
Step 2: Blend it all up
Add watermelon, tomatoes, cucumber, red onion, garlic, mint, 2 tbsp olive oil, 2 tbsp red wine vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend until smooth, about 30 seconds. Don’t overdo it!
Step 3: Optional – Strain for smoothness
If you want a smoother texture, pour the blended soup through a fine mesh strainer into a bowl, pressing with a spoon.
Step 4: Chill it
Transfer the soup to the fridge and let it chill for at least 1 hour so the flavors come together and the soup gets nice and cold.
Step 5: Serve and garnish
Stir the soup, pour into bowls, and garnish with a drizzle of olive oil, a few mint leaves, and thin cucumber slices.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Stir before serving
- Not freezer-friendly—it’ll change texture
💬 Final Thoughts
This gazpacho is like a sip of summer in every spoonful. It’s sweet, savory, cool, and loaded with fresh flavor. Whether you’re serving it at a BBQ or just need something refreshing for lunch, it always hits the spot. If you make it, I’d love to hear how it turned out—leave a comment or ask a question below!
❓ FAQ
Can I make this without a blender?
A food processor works great too. If you don’t have either, mash everything really well with a fork or potato masher, though the texture will be chunkier.
Is it supposed to be sweet or savory?
Both! The watermelon adds natural sweetness, but the tomatoes, vinegar, and olive oil bring balance.
Do I have to peel the cucumber?
If the skin is thin, you can leave it on, but peeling helps keep the texture smooth.
Can I add protein?
Sure! Try topping it with shrimp or crumbled feta.