Chilled Watermelon Gazpacho

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A bright, chilled watermelon gazpacho that blends sweet watermelon with cucumber and jalapeño for a refreshing summer soup without any cooking required. This Spanish-inspired soup recipe (vegan, gluten free), ready in about 10 minutes, pairs seedless watermelon, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cubed seedless watermelon
• 1 medium peeled and chopped cucumber
• 1/2 cup chopped red bell pepper
• 1 small seeded and chopped jalapeño
• 1/4 cup chopped red onion
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine 4 cups cubed seedless watermelon, 1 medium peeled and chopped cucumber, 1/2 cup chopped red bell pepper, 1 small seeded and chopped jalapeño, and 1/4 cup chopped red onion.
2. Step 2: Blend on high speed until smooth, about 1-2 minutes.
3. Step 3: Add 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 tablespoons chopped fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the blender. Pulse to combine evenly.
4. Step 4: Pour the soup into a large bowl, cover, and refrigerate for at least 2 hours until well chilled.
5. Step 5: Serve cold in bowls garnished with additional cilantro or small watermelon cubes if desired.