No-Bake Chilled Watermelon Gazpacho with Cucumber and Jalapeño
A cool and spicy summer soup blending fresh watermelon, cucumber, and jalapeño, perfect for hot days and effortless entertaining. This spanish-inspired soups ready in about 10 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 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
Instructions
- 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.
- 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.
- Step 3: Refrigerate the gazpacho for at least 2 hours until thoroughly chilled and flavors meld.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chilled Watermelon Gazpacho with Cucumber and Jalapeño take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Chilled Watermelon Gazpacho with Cucumber and Jalapeño?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced seedless watermelon from drying out.
Can I substitute ingredients in No-Bake Chilled Watermelon Gazpacho with Cucumber and Jalapeño?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chilled Watermelon Gazpacho with Cucumber and Jalapeño for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chilled Watermelon Gazpacho with Cucumber and Jalapeño?
Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
