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

By 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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