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 soup recipe (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 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.








