Cold Watermelon Gazpacho with Cucumber and Jalapeño

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired summer cookout (vegan, gluten free) ready in about 15 minutes pairs diced seedless watermelon, fresh lime juice, chopped fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 6, 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
• 3 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro
• 1/4 cup, finely diced red onion
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 2 tbsp extra virgin olive oil

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.