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Watermelon Gazpacho Recipe

A cold, vegan, no cook watermelon gazpacho for a hot summer day.
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Soups
Cuisine Spanish
Servings 3


  • Watermelon - 2 cups chopped
  • Cucumber - 1 small
  • Lemon juice – 2 tsp
  • Green chili - 1 deseeded
  • Olive oil – 1 tsp
  • Black Pepper powder – 1/4 tsp
  • Salt – to taste


  • Deseed the watermelon and cut them into bite sized chunks.
  • Take 8 to 10 chunks and further chop it fine and set aside.
  • Scrape the skin of the cucumber, deseed and cut them into bite sized chunks as well.
  • In a blender, place the cucumber, large watermelon chunks, green chili (if using), salt, oil and ground pepper and liquidize or blend till frothy.
  • Transfer to a serving bowl and mix in the finely chopped watermelon pieces and refrigerate for at least an hour or two.
  • Serve chilled in individual serving bowls.