Watermelon Gazpacho

This easy Watermelon Gazpacho is a delightful way to enjoy the sweetness of watermelon and the vibrant flavors of summer. Can be served as a starter, a light lunch, or a cooling appetizer for summer gatherings.

Prepare Time: 15 minutes | Servings: 4


  • 4 cups cubed seedless watermelon
  • 2 large ripe tomatoes, diced
  • 1 small cucumber, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh mint leaves, chopped
  • 1 tablespoon fresh basil leaves, chopped
  • Salt and pepper to taste
  • Optional toppings: diced cucumber, crumbled feta cheese, fresh herbs


  1. In Ventray Blender, combine the watermelon, tomatoes, cucumber, red bell pepper, red onion, lime juice, olive oil, mint leaves, and basil leaves.
  2. Blend until smooth and well combined. You can adjust the consistency by adding a little water if desired.
  3. Season with salt and pepper to taste, and blend again briefly to incorporate.
  4. Transfer the gazpacho to a large bowl or individual serving bowls.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
  6. Before serving, give the gazpacho a quick stir.
  7. Garnish with diced cucumber, crumbled feta cheese, and fresh herbs if desired.
  8. Enjoy!

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