Watermelon Gazpacho: The Cold Soup You Never Knew You Needed for Summer Outings

Why a Cold Soup in the Heat?

Because I’ve got a confession. I don’t really love hot bowls of soup. Always felt heavy, sort of sleepy. But watermelon gazpacho? It’s different. Light, almost like biting into a cold watermelon—only with a hint of garlic and something tangy. I made it after a day at the beach when I couldn’t stomach anything warm. It’s one of those things that slips into your picnic bag, feels like breaking a little rule—cold pasta salads and watermelon are okay, but this? It’s next-level. It smells like fresh-cut garden herbs mixed with the sweetness of ripe watermelon, crisp and bracing in the summer heat. I don’t know how this suddenly feels so right, but it does. No doubt I’ll be making it all season—sipping and wishing I’d thought of it earlier.

Watermelon Gazpacho

Watermelon gazpacho is a chilled, smooth soup made by blending ripe watermelon with fresh herbs, garlic, and tangy spices. The mixture is served cold, resulting in a vibrant, refreshing appearance with a slightly granular but entirely silky texture from the pureed fruit and vegetables.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Summer

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 4 cups ripe watermelon chunks seedless for smooth texture
• 1 clove garlic peeled
• 1/4 cup fresh basil leaves chopped
• 2 tbsp white vinegar or apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cold water
• optional olive oil for drizzling

Equipment

• Blender
• Chef's Knife

Method

 

1. Begin by preparing the ingredients: peel and dice the watermelon into chunks, peel the garlic clove, and chop the basil leaves.
   4 cups ripe watermelon chunks, 1 clove garlic, 1/4 cup fresh basil leaves
2. Add the watermelon chunks, garlic, chopped basil, vinegar, salt, and black pepper into the blender. Pour in the cold water.
   4 cups ripe watermelon chunks, 1 clove garlic, 1/4 cup fresh basil leaves, 2 tbsp white vinegar, 1 tsp salt, 1/2 tsp black pepper, 1 cup cold water
3. Secure the lid on the blender and blend on high speed until the mixture is completely smooth and vibrant in color, about 30-60 seconds.
4. Taste the soup and adjust seasoning if desired, adding more salt or vinegar for tang. For a thinner consistency, blend in additional cold water.
5. Pour the chilled gazpacho into serving bowls. Optionally, drizzle with a little olive oil and garnish with extra basil leaves.
   optional olive oil
6. Serve immediately or refrigerate for at least 30 minutes to enhance flavors. Serve cold with fresh herbs on top.

Maybe it’s just my obsession with chilling things out in the kitchen. Or maybe this is what summer’s been waiting for. Whatever. Glad I finally made it. Sometimes, the simplest ideas blow up your day, right? Still thinking about that first spoonful, the way the cold hits the tongue… and how it kinda makes you forget about everything else.