Cold Watermelon Gazpacho with Cucumber and Jalapeño

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A chilled, refreshing summer soup blending sweet watermelon with crisp cucumber and a hint of jalapeño heat. This Spanish summer cookout recipe (vegan, gluten free), ready in about 15 minutes, pairs seedless watermelon, English cucumber, and jalapeño pepper for a weeknight-friendly dinner. Each serving lands at about 80 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

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

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

Instructions

1. Step 1: In a large blender, combine 4 cups diced seedless watermelon, 1 medium peeled and diced English cucumber, and 1 small seeded and chopped jalapeño pepper. Blend until smooth.
2. Step 2: Add 3 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1/4 cup finely diced red onion, 1 tsp salt, and 1/2 tsp freshly ground black pepper to the blender. Pulse gently to combine while retaining some texture.
3. Step 3: Pour mixture into a large bowl, stir in 2 tbsp extra virgin olive oil, then cover and refrigerate for at least 1 hour to chill and let flavors meld.
4. Step 4: Serve cold, garnished with extra cilantro or cucumber slices if desired.