No-Bake Watermelon and Feta Cheese Gazpacho
A sweet and savory chilled watermelon gazpacho with tangy feta and fresh herbs, perfect to cool off on hot summer days without turning on the stove. This mediterranean-inspired soups (vegetarian) ready in about 15 minutes pairs cubed seedless watermelon, medium, peeled and chopped cucumber, chopped red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, cubed seedless watermelon
- 1 medium, peeled and chopped cucumber
- 1/2, chopped red bell pepper
- 3/4 cup, crumbled feta cheese
- 2 tbsp, finely chopped red onion
- 2 tbsp, chopped fresh mint leaves
- 2 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 4 cups cubed seedless watermelon, 1 peeled and chopped medium cucumber, and 1/2 chopped red bell pepper into a blender and pulse until chunky but well combined.
- Step 2: Add 2 tbsp finely chopped red onion, 3/4 cup crumbled feta cheese, 2 tbsp chopped fresh mint leaves, 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse gently a few times to combine without fully pureeing, leaving some texture.
- Step 3: Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Step 4: Serve the gazpacho cold, garnished with extra crumbled feta and mint leaves if desired, for a refreshing no-cook summer starter.
Frequently asked questions
How long does No-Bake Watermelon and Feta Cheese Gazpacho take to make?
Total time is about 15 minutes (15 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 Watermelon and Feta Cheese Gazpacho?
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 cubed seedless watermelon from drying out.
Can I substitute ingredients in No-Bake Watermelon and Feta Cheese Gazpacho?
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 Watermelon and Feta Cheese Gazpacho 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.
Is No-Bake Watermelon and Feta Cheese Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
