Summer Cold Watermelon Gazpacho Soup Recipe

Serves: 4-6 people

What You’ll Need

For the gazpacho:

• 4 cups watermelon, cubed and seeded
• 2 large tomatoes, cored and chopped
• 1 cucumber, peeled and diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh basil, chopped

For garnish:

• 1/2 cup watermelon, finely diced
• 1/4 cup cucumber, finely diced
• 2 tablespoons fresh mint, chopped
• 2 tablespoons feta cheese, crumbled
• Lime wedges
• Olive oil for drizzling

Selecting and Preparing the Watermelon

Choose a ripe watermelon by looking for one with a creamy yellow spot on the bottom, which indicates it ripened properly on the vine. The watermelon should feel heavy for its size and produce a deep, hollow sound when tapped. Avoid melons with soft spots or bruises.

Cut the watermelon into manageable chunks and remove as many seeds as possible. While a few seeds won’t hurt, removing most of them ensures a smoother texture and prevents bitterness. If using a seedless watermelon, you’ll still want to remove any white seeds you encounter.

Preparing the Vegetables

For the tomatoes, choose ripe, flavorful varieties like beefsteak or heirloom tomatoes. Remove the cores and chop them into rough pieces. The skin can stay on as it will be blended and adds to the overall texture and flavor.

Peel the cucumber completely and dice it into small pieces. The skin can make the soup bitter, so don’t skip this step. Cut the red onion as finely as possible to ensure it integrates well with the other flavors without being overpowering.

Remove seeds from the red bell pepper and dice it finely. The pepper adds sweetness and crunch to complement the watermelon’s natural sweetness.

Blending the Base

In a large blender or food processor, combine the watermelon chunks, chopped tomatoes, and half of the diced cucumber. Blend until smooth, working in batches if necessary. The mixture should be completely smooth with no visible chunks.

Add the minced garlic, lime juice, olive oil, salt, black pepper, and cayenne if using. Blend again until fully incorporated. The garlic will provide depth while the lime juice adds brightness and helps balance the sweetness of the watermelon.

Building the Flavor Profile

Pour the blended mixture into a large bowl and stir in the remaining diced cucumber, finely chopped red onion, and diced red bell pepper. These vegetables will provide texture and fresh bites that contrast beautifully with the smooth base.

Add the chopped mint and basil, stirring gently to distribute evenly. The herbs bring a fresh, aromatic quality that elevates the entire soup. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Chilling and Developing Flavors

Cover the gazpacho and refrigerate for at least 2 hours, but preferably 4-6 hours or overnight. This chilling time is crucial for allowing all the flavors to meld together and develop properly. The soup will also taste more refreshing when thoroughly chilled.

During the chilling process, the natural juices from the vegetables will continue to release, creating a more complex flavor profile. The onion will mellow, and the herbs will infuse their essence throughout the soup.

Preparing the Garnish

Shortly before serving, prepare the garnish by finely dicing fresh watermelon and cucumber. These should be cut smaller than the pieces in the soup to provide a delicate texture contrast. The garnish adds visual appeal and provides little bursts of fresh flavor.

Crumble the feta cheese into small pieces. The salty, tangy flavor of feta provides a perfect contrast to the sweet watermelon and creates a more complex flavor experience.

Serving and Presentation

Give the chilled gazpacho a good stir before serving, as ingredients may separate during chilling. Taste once more and adjust seasoning if needed. Cold soups often require more salt than hot ones, so don’t be afraid to add a little more.

Ladle the soup into chilled bowls for the best presentation and temperature retention. Top each serving with a spoonful of diced watermelon and cucumber, a sprinkle of fresh mint, and some crumbled feta cheese.

Finish with a light drizzle of good olive oil and serve with lime wedges on the side. The lime allows each diner to adjust the acidity to their taste preference.

Tips for Perfect Gazpacho

The quality of your watermelon will make or break this soup. Use the ripest, sweetest watermelon you can find, and don’t be afraid to taste test before purchasing. If the watermelon isn’t sweet enough, the soup will be bland rather than refreshing.

For the smoothest texture, strain the blended mixture through a fine-mesh sieve if you have one. This removes any remaining bits of tomato skin or pulp, creating a more refined soup.

Don’t skip the chilling time. Room temperature gazpacho simply doesn’t have the same impact as properly chilled soup. The cold temperature is essential for the refreshing quality that makes this soup so appealing.

Storage and Make-Ahead Tips

This gazpacho actually improves with time, making it perfect for entertaining. You can make it up to 2 days ahead and store it covered in the refrigerator. Just stir well before serving as ingredients may separate.

Freeze leftover gazpacho in ice cube trays for instant chilled soup portions, or blend the cubes with a little water for a refreshing summer drink. The soup can be frozen for up to 3 months, though the texture may be slightly different when thawed.

Variations and Additions

For a spicier version, add more cayenne pepper or a small amount of minced jalapeño. For extra richness, swirl in a small amount of high-quality olive oil just before serving. You can also add other summer fruits like peaches or strawberries for different flavor profiles while maintaining the refreshing quality of the original recipe.