Spicy Watermelon Gazpacho
A refreshing Spicy Watermelon Gazpacho made with cucumber, cherry tomatoes, jalapeño, lime, and cilantro. A chilled summer soup that’s light, bold, and easy to make ahead.
Prep Time 20 minutes mins
Course Soup
Cuisine American, Italian
- 1 small watermelon cubed (seedless preferred)
- 1 cup cherry tomatoes
- 1 cucumber peeled and roughly chopped
- 1 jalapeño seeded (or partially seeded for more heat)
- Juice of 1 lime
- ¼ cup fresh cilantro finely chopped
- Small pinch of sugar optional, just to balance acidity
- Salt to taste
Add the watermelon, cherry tomatoes, and cucumber to a blender. Blend until completely smooth.
Strain the mixture through a fine mesh strainer to remove excess pulp, pressing gently to extract liquid while keeping the texture clean and silky.
Stir in the lime juice.
Finely chop the jalapeño and cilantro, then add them to the strained soup.
Taste and adjust with salt and a small pinch of sugar if needed.
Chill in the refrigerator for at least 1 hour before serving. This step matters — the flavor settles and improves as it cools.
Ladle into shallow bowls and add small watermelon cubes on top for texture and presentation. Serve cold.
Keyword Chilled, Cold, refreshing, Soup, Spicy, Sweet, watermellon