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Watermelon Gazpacho

Watermelon Gazpacho

Refreshing and light watermelon gazpacho is a perfect vegan and raw summer soup. This easy recipe only takes 15 minutes to make!
Course Soup
Cuisine Spanish
Keyword fruit gazpacho, watermelon gazpacho, watermelon soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 179kcal


  • 6 slices ciabatta bread
  • 400 grams or 0.9 lbs tomatoes
  • 1 red bell pepper seeds removed
  • 1/2 big cucumber peeled
  • 600 grams or 1.3 lbs watermelon seeds removed
  • 2 cloves garlic
  • 3 tablespoons chopped fresh basil leaves + more to garnish
  • juice of 1 lime
  • 2 tablespoons white wine vinegar
  • 3 tablespoon tablespoons extra virgin olive oil + 1for grilled ciabatta
  • salt and freshly ground black pepper to taste


  • WATERMELON GAZPACHO: Roughly chop all the solid ingredients (keeping 4 slices of ciabatta bread) and transfer them to a food processor or blender. Add lime juice, white wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly ground black pepper to taste. Garnish with basil leaves.
  • GRILLED CIABATTA: Heat a grill or a griddle pan to medium high heat. Drizzle 4 ciabatta slices with the remaining olive oil and season with salt and black pepper. Grill for 2 minutes each side. Serve with watermelon gazpacho. Enjoy!


Store in the fridge for up to 2 days. Serve chilled.


Calories: 179kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 345mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1815IU | Vitamin C: 43.9mg | Calcium: 21mg | Iron: 0.6mg