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Watermelon Gazpacho

A fruity twist on the classic, this gazpacho is made with juicy watermelon, cucumber, and tomato, then garnished with crumbled feta and fresh mint for a sweet and savory dish.

Tasty Team
81% would make again

Under 30 minutes

Under 30 minutes


for 4 servings

  • 6 cups watermelon (900 g), seeded and cubed
  • 1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
  • 1 red bell pepper, seeded and chopped
  • ½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
  • ¼ cup fresh mint leaf (10 g), plus more sprigs, for garnish
  • 3 tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons extra virgin olive oil

Nutrition Info

  • Calories 150
  • Fat 2g
  • Carbs 33g
  • Fiber 2g
  • Sugar 25g
  • Protein 3g

Estimated values based on one serving size.


  1. Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
  2. While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
  3. Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
  4. Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
  5. Enjoy!
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