Go Back
+ servings
Watermelon gazpacho recipe

Watermelon Mint Gazpacho Recipe

A refreshing twist on classic Spanish gazpacho, my watermelon mint gazpacho recipe is one of the best ways to cool off on a hot summer day!
5 from 5 votes
Print (images optional) Pin
Course: Soup
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 glasses
Calories: 163.5kcal


  • 3 large and very ripe tomatoes roughly cut into large chunks
  • About 3 inches of a mild green pepper roughly chopped
  • 1 small clove of garlic cut into a few pieces
  • 1/2 small onion roughly chopped
  • 1.5 cups of fresh watermelon roughly chopped with seeds removed -- the better tasting your watermelon, the better tasting the gazpacho will be!
  • Salt to taste
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons + of sherry vinegar can substitute red wine vinegar
  • Handful of fresh mint leaves


  • Washing and chop the tomatoes, pepper, and onion. Make sure you are using the best quality fruits and vegetables possible-- gazpacho is a raw dish.
  • Blend the tomatoes, green pepper, onion, and garlic until completely pureed.
  • Strain the blended vegetable juice through a fine mesh strainer.
  • Everything should pass through except for a layer of seeds and skin. Discard this.
  • Add the vegetable juice back to the blender and add the watermelon. Blend again until completely pureed.
  • Add salt to taste (go easy, you can always add more later), and a couple splashes of vinegar and blend. Everyone has a different preference on how much vinegar to add, so my advice is to start with a teaspoon or two and adjust at the end.
  • Finally, slowly add in the extra virgin olive oil (better olive oil means better gazpacho) as the blender is running.
  • Taste the gazpacho for salt and vinegar and adjust if necessary. Then, add two to four ice cubes (depending on how thin you like your gazpacho). Let them melt for a few minutes in the blender and then add a handful of fresh mint and blend for the last time.
  • Taste for salt and serve ice cold in glasses. If you insist on serving in a bowl you can top with diced watermelon or diced red bell pepper.


Calories: 163.5kcal | Carbohydrates: 10.18g | Protein: 1.52g | Fat: 13.82g | Saturated Fat: 1.91g | Sodium: 79.97mg | Potassium: 330.97mg | Fiber: 1.9g | Sugar: 6.76g | Vitamin A: 1221.38IU | Vitamin C: 26.4mg | Calcium: 21.84mg | Iron: 0.58mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!