Go Back
Red soup in two white and black bowls topped with basil leaves and diced red and green vegetables.
Print

Cold Watermelon Soup in Gazpacho Style

This watermelon soup recipe is not your average soup; it is a cold, refreshing, sweet-savory summer soup. It is gazpacho-style, raw, unstrained, and chilled, making it great to cool down on a hot summer day.
Course Main Course, Soup
Cuisine Spanish
Keyword Cold summer soup, Cold watermelon soup, Gazpacho soup, Watermelon gazpacho soup
Prep Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 52kcal
Author Nandi Barta

Equipment

  • our Vitamix A2300
  • Immersion hand blender with 20 fl oz container
  • Regular blender

Ingredients

  • 3 cup Watermelon (diced)
  • ½ Bell pepper (medium)
  • ½ Cucumber (medium)
  • 2 Roma tomatoes (medium)
  • 2 tsp Tomato paste optional
  • 6-8 Fresh basil leaves
  • 6-8 Fresh mint leaves
  • 1 Tbsp Chives (chopped)
  • ½ tsp Ginger optional
  • Salt and Pepper to taste

Veggie topping (diced to at most 1 * 1 inch pieces)

  • 1 cup Watermelon (diced)
  • 4 stripes Bell pepper (medium)
  • ¼ cup Cucumber (diced)
  • 1 Roma tomato (diced)

Other topping ideas

  • Freshly chopped basil
  • Freshly chopped mint
  • Extra-virgin olive oil
  • Sherry vinegar or red wine vinegar
  • Hot chili powder or flakes
  • Jalapeño pepper

Instructions

Prepare the ingredients

  • Peel, remove seeds, and dice watermelon. Wash and dice cucumber, tomato, and bell pepper. Chop chives.

Blend together

  • Add watermelon first to a blender, then add all other diced vegetables, and finally add herbs, spices, and chives. Blend well until you get a smooth texture.
  • Chill soup in the fridge for at least 3-4 hours in order to get a rich, matured taste. Adjust seasoning if necessary.

Video

[adthrive-in-post-video-player video-id="mGMP19Zn" upload-date="Thu Jul 16 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Cold Watermelon Soup in Gazpacho Style" description="This watermelon soup is a cold, refreshing, and sweet-savory summer soup that is prepared in gazpacho style. It means blended raw without straining and serve chilled. This soup will surely cool you down on a hot summer day."]

Notes

Top tips to make a delicious soup

  • You need fresh ingredients! -> It is a raw vegetable soup, so freshness is crucial. 
  • What if I don’t have fresh tomatoes? -> If you don’t have any fresh tomatoes at all, you can use canned chopped tomatoes. 
  • Serve after chilled! -> The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit starts to break down and come together. We recommend eating it within 2 days though. It is raw food, so it can get spoiled fast. 
  • Fresh or dried herbs? -> Well, it will not be quite the same if you use dried herbs. 

How to make a stunning red soup?

So what happens if you mix red and green? Yes, it will be brown. That’s right! Here are some of our tips to make the soup as crimson as possible: 
  • Use end-of-season almost over-ripe watermelon. You know that sickeningly sweet, vibrant red one that gets slushy around the seeds. 
  • Core the tomatoes, aka discard the seeds and the white part in the middle.
  • Peel the cucumber and discard the dark green outer peel. 
  • Use red bell pepper.  
  • Substitute scallion whites for chives. 
  • Have you heard about shiso or purple perilla? It is also known as purple mint.