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.
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.
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