Tomato and Watermelon Gazpacho with Cilantro and Lime

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A chilled Spanish-inspired gazpacho blending juicy tomatoes and sweet watermelon with fresh cilantro and lime for a vibrant summer soup. This Spanish-inspired soup recipe (vegan), ready in about 15 minutes, pairs ripe tomatoes, seeded watermelon, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 medium (about 2 cups), chopped ripe tomatoes
• 2 cups, cubed seeded watermelon
• 1 medium, peeled and chopped cucumber
• 1 small, chopped red bell pepper
• 1/4 cup, chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine 2 cups chopped ripe tomatoes, 2 cups cubed seeded watermelon, 1 medium peeled and chopped cucumber, 1 small chopped red bell pepper, 1/4 cup chopped red onion, 1/4 cup chopped fresh cilantro, 3 tbsp fresh lime juice, 1 tbsp red wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cold water. Blend until smooth but still slightly textured.
2. Step 2: With the blender running, slowly drizzle in 2 tbsp extra virgin olive oil until the soup is well emulsified and creamy.
3. Step 3: Taste and adjust seasoning if needed. Transfer the gazpacho to a covered container and refrigerate for at least 2 hours until thoroughly chilled.
4. Step 4: Serve cold in bowls garnished with a few cilantro leaves or small watermelon cubes for a refreshing summer starter.