A bowl filled with bright red watermelon broth, garnishes with watermelon cubes, cucumber, feta cheese, olive oil, and mint.

Watermelon Gazpacho

The classic tomato version is usually served with bread or croutons, but this is a lighter, sweeter version. Because no cooking is required, you can make this recipe in under 10 minutes.

2-3 servings

Time: 15 mins

Keith McBrayerBy Keith McBrayer

The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

Keith McBrayer



  • 5 parts watermelon base

    • watermelon
      , diced & deseeded
      500 g
  • 1 part flavor adjusters

    • cucumbers
      , peeled
      60 g
    • lime juice
      30 g
    • serrano peppers
      , deseeded
      10 g
    • lime zest
      , optional
      a pinch
    • salt
      to taste
  • Garnishes (optional)

    • extra virgin olive oil
      a drizzle
    • fresh mint
      a few leaves
    • black pepper
      a few cranks
    • feta
      , crumbled
      a small handful
    • watermelon
      , diced
      a few extra pieces
    • cucumbers
      , diced
      a few extra pieces


Step 1: Blend & strain the broth base

Peel, dice, and deseed ingredients as needed.

Add the watermelon, cucumber, serrano (or any hot chile), and citrus zest to a blender. Blend until completely smooth, then strain through a sieve.

Taste and add the lime juice and salt until well seasoned.

Step 2: Garnish & serve

The broth can be kept cold in the fridge until ready to enjoy.

Serve cold with extra diced cucumber & watermelon cubes for texture, feta cheese for creaminess and tang, and a final boost of black pepper, herbs, and a drizzle of EVOO.



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