Chilled Andalusian Gazpacho with Watermelon and Mint
A refreshing cold soup blending ripe tomatoes and sweet watermelon with a hint of fresh mint, perfect for hot summer days. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs chopped ripe tomatoes, cubed seedless watermelon, medium, peeled and diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, chopped ripe tomatoes
- 2 cups, cubed seedless watermelon
- 1 medium, peeled and diced cucumber
- 1, seeded and chopped red bell pepper
- 1/4 cup, finely chopped red onion
- 10 leaves, chopped fresh mint leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 2, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 2 cups cubed seedless watermelon, 1 medium peeled and diced cucumber, 1 chopped red bell pepper, and 1/4 cup finely chopped red onion. Blend until smooth.
- Step 2: Add 10 chopped fresh mint leaves, 1/4 cup extra virgin olive oil, 2 tbsp sherry vinegar, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to the blender. Blend again until fully incorporated.
- Step 3: Pour in 1/2 cup cold water and pulse once or twice to adjust consistency, then transfer to a large bowl and refrigerate for at least 2 hours to chill and let flavors meld.
- Step 4: Before serving, stir the gazpacho well, taste, and adjust seasoning with additional salt or vinegar if needed. Serve cold, garnished with extra mint leaves or small watermelon cubes if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Andalusian Gazpacho with Watermelon and Mint take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Andalusian Gazpacho with Watermelon and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped ripe tomatoes from drying out.
Can I substitute ingredients in Chilled Andalusian Gazpacho with Watermelon and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Andalusian Gazpacho with Watermelon and Mint for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Andalusian Gazpacho with Watermelon and Mint vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
