Chilled Watermelon Gazpacho with Cucumber and Jalapeño

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A cool and spicy summer soup blending fresh watermelon, cucumber, and jalapeño, perfect for hot days and effortless entertaining. This Spanish-inspired soup recipe, ready in about 10 minutes, pairs seedless watermelon, English cucumber, jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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

• 4 cups, diced seedless watermelon
• 1 medium, peeled and diced English cucumber
• 1 small, seeded and chopped jalapeño pepper
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro
• 1/4 small, finely diced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

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Instructions

1. Step 1: In a blender, combine 4 cups diced seedless watermelon, 1 medium peeled and diced English cucumber, 1 small seeded and chopped jalapeño pepper, 2 tbsp fresh lime juice, 1/4 small finely diced red onion, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and slightly pulpy.
2. Step 2: Transfer the mixture to a large bowl and stir in 2 tbsp chopped fresh cilantro and 1 tbsp extra virgin olive oil until incorporated.
3. Step 3: Refrigerate the gazpacho for at least 2 hours until thoroughly chilled and flavors meld.
4. Step 4: Before serving, stir the soup and taste for seasoning; adjust salt or lime juice if needed. Serve cold in bowls garnished with extra cilantro if desired.