Simple Watermelon Gazpacho with Mint

 In Easy Recipes, Summer

Hey y’all!

This recipe for Simple Watermelon Gazpacho with Mint is amazingly delicious, (naturally) sweet, and super hydrating!

easy watermelon gazpacho

Watermelon, I find, gets a bad rep for being labeled incorrectly as being high in sugar when actually, there are only 11 grams of carbohydrates (in the form of fruit sugar) in 1 cup of watermelon.

Plus, it’s such a great fruit for the summer – high in water content makes it super hydrating.

Perfect to beat the heat!

This recipe was adapted from one on Marilyn Denis and I absolutely love it.

easy watermelon gazpacho

Not only is it easy and super nutritious, it uses my fresh mint 🙂

(Although, I have to be careful not to over-pluck my beloved herbs. Apparently, plants need their leaves for photosynthesis and to basically, well, survive.) 😉

My first basil plant was at risk of over-plucking so I picked up another one to give it a break. I tried this dish with basil first, although because it’s so sweet on it’s own from the watermelon, I prefer the mint for the cooling contrast.

If you have both herb options – try each and see what you like best.

I actually shocked myself with making this recipe.

If you told me a year ago (or even 6 months ago) that I would be make a dish like gazpacho, I would never have believed you (and probably would have had a good laugh).


But, the hand blender is a lazy cook’s BFF and it really comes through with this recipe.

Definitely try and make it ahead if possible so the flavors can meld together in the fridge.

And if you have leftover watermelon (the recipe is about 1/2 of a large melon), cut into triangles, stick a popsicle stick through the rind and freeze.

In a couple hours, you’ll have the coolest treat around 😉



Easy Watermelon Gazpacho with Mint

Yield: Makes about 10 cups

Serving Size: 1 cup


  • 1/2 cup diced red onion
  • 8 cups large seedless watermelon, peeled and diced
  • 1 1/2 cups diced English cucumber
  • 2 cloves garlic, minced
  • 2 Tbsp fresh lemon or lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • Pinch of salt


  1. Place half of all ingredients, except oil and vinegar, into a large soup pot and mix well.
  2. Blend with a hand blender until juices and water come out of the ingredients and no large pieces are left. Will be a lumpy texture. Could also transfer into a standup blender to blend.
  3. After blending, add half the lemon or lime juice and half the olive oil. Add pinch of salt
  4. Pour soup into a large bowl and then repeat the previous steps to make the second batch.
  5. Let sit in fridge for at least an hour or overnight before serving.
  6. Place in small bowl when ready to serve chilled and top with freshly torn mint leaves.


Recommended Posts

Leave a Comment