Chilled Watermelon and Strawberry Gazpacho
A refreshing cold soup combining the sweetness of watermelon and strawberries with a hint of tangy lime, perfect for a summer appetizer. This Mediterranean-inspired soup recipe, ready in about 10 minutes, pairs watermelon, fresh strawberries, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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 "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
- 3 cups cubed watermelon
- 1 cup hulled and halved fresh strawberries
- 1/2 cup peeled and diced cucumber
- 2 tbsp fresh lime juice
- 10 fresh mint leaves
- 1 tbsp honey
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 3 cups cubed watermelon, 1 cup hulled and halved fresh strawberries, 1/2 cup peeled and diced cucumber, 2 tablespoons fresh lime juice, 10 fresh mint leaves, 1 tablespoon honey, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper into a blender.
- Step 2: Blend on high speed for 1-2 minutes until the mixture is smooth and slightly frothy, with no large chunks remaining.
- Step 3: Pour the gazpacho into a bowl or pitcher, cover, and refrigerate for at least 1 hour to chill and let flavors meld.
- Step 4: Before serving, stir gently and garnish with a few mint leaves or small strawberry slices for a vibrant presentation.
