Spiced Watermelon and Feta Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A chilled summer soup combining sweet watermelon with salty feta and a hint of spice, perfect for hot weather refreshment. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs seedless watermelon, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 small, peeled and chopped cucumber
• 1 small, chopped red bell pepper
• 1/4 cup, chopped red onion
• 1 small, seeded and chopped jalapeño
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 cup, crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh mint leaves

Instructions

1. Step 1: In a blender, combine 4 cups cubed seedless watermelon, 1 small peeled and chopped cucumber, 1 small chopped red bell pepper, 1/4 cup chopped red onion, and 1 small seeded chopped jalapeño. Blend until smooth.
2. Step 2: Add 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to the blender and pulse briefly to combine.
3. Step 3: Chill the gazpacho in the refrigerator for at least 1 hour to let flavors meld.
4. Step 4: Serve cold topped with 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh mint leaves for a bright, spicy finish.