Tomato and Watermelon Gazpacho with Cilantro and Lime
A chilled Spanish-inspired gazpacho blending juicy tomatoes and sweet watermelon with fresh cilantro and lime for a vibrant summer soup. This spanish-inspired soups (vegan) ready in about 15 minutes pairs cubed seeded watermelon, medium, peeled and chopped cucumber, small, chopped red bell pepper 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
Instructions
- 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.
- Step 2: With the blender running, slowly drizzle in 2 tbsp extra virgin olive oil until the soup is well emulsified and creamy.
- 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.
- Step 4: Serve cold in bowls garnished with a few cilantro leaves or small watermelon cubes for a refreshing summer starter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Watermelon Gazpacho with Cilantro and Lime 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 Tomato and Watermelon Gazpacho with Cilantro and Lime?
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 seeded watermelon from drying out.
Can I substitute ingredients in Tomato and Watermelon Gazpacho with Cilantro and Lime?
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 Tomato and Watermelon Gazpacho with Cilantro and Lime 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 Tomato and Watermelon Gazpacho with Cilantro and Lime vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
