Chilled Cucumber-Melon Gazpacho with Dill

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A refreshing cold soup combining crisp cucumber, sweet watermelon, and fresh dill for an ideal summer starter. This Spanish summer cookout recipe (vegetarian), ready in about 25 minutes, pairs English cucumber, watermelon, and red onion for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 1 English cucumber, peeled and diced
• 1 cup watermelon, cubed
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato juice
• 1/2 cup cold water

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Combine diced cucumber, cubed watermelon, finely chopped red onion, 1/4 cup chopped dill, 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a blender.
2. Step 2: Add tomato juice and cold water, then blend on high for 2 minutes until completely smooth.
3. Step 3: Taste and adjust seasoning with additional salt or lemon juice if needed.
4. Step 4: Pour into a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
5. Step 5: Serve cold in bowls, garnished with a small sprig of fresh dill.