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A bowl of vibrant red watermelon gazpacho garnished with mint and cucumber.

Best way to grow Watermelon Gazpacho in 5 steps

While the recipe title playfully suggests "growing" watermelon gazpacho, this recipe focuses on creating a refreshing and flavorful chilled soup. It combines fresh watermelon with crisp vegetables and herbs for a perfect summer dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Watermelon Gazpacho
  • 6 cups diced watermelon
  • 1 cucumber peeled, seeded, and chopped
  • 1 red bell pepper seeded and chopped
  • 0.25 cup red onion chopped
  • 0.25 cup fresh mint leaves
  • 2 tbsp lime juice
  • salt and black pepper to taste

Equipment

  • Blender
  • Large bowl
  • Measuring cups and spoons

Method
 

Preparation
  1. Combine the diced watermelon, cucumber, red bell pepper, red onion, fresh mint leaves, and lime juice in a large blender.
  2. Blend the mixture until it is smooth; if desired, reserve some watermelon and cucumber for garnish.
Seasoning & Chilling
  1. Season the gazpacho to taste with salt and black pepper; then, pour the gazpacho into a large bowl or pitcher.
  2. Cover and chill in the refrigerator for at least 1 hour, or until thoroughly cold.
Serving
  1. Pour the chilled gazpacho into individual bowls, garnishing each serving with the reserved diced watermelon and cucumber, if using, and a fresh mint sprig.

Notes

For extra flavor, you can add a small amount of jalapeño for a touch of heat, or a drizzle of good quality olive oil before serving. The gazpacho can be stored in an airtight container in the refrigerator for up to 2-3 days.