Go Back
+ servings
Print Recipe
5 from 1 vote

Watermelon and Tomato Gazpacho

Chilled gazpacho is one of my favorite simple, make-ahead summertime recipes, especially with the combination of juicy watermelon, cool cucumbers, and crisp red peppers.
Prep Time5 mins
Cook Time20 mins
Total Time4 hrs 25 mins
Course: Dinner
Cuisine: Spanish
Keyword: gluten-free, keto, low carb, paleo, soup, Vegan, Vegetarian, Whole30
Servings: 8 cups
Calories: 132kcal
Author: Michelle Tam


  • 2 pounds ripe tomatoes
  • 1 medium red bell pepper
  • 1 hothouse cucumber approximately 1 pound
  • 2 small shallots coarsely chopped
  • 4 cilantro stalks
  • 1 pound cubed watermelon approximately 3 cups
  • 2 tablespoons sherry vinegar
  • cup extra virgin olive oil plus extra for garnish
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • Pinch of red pepper flakes optional


  • Gather the ripest tomatoes you can find and get ready to peel ’em.
  • Fill a large pot with water and bring it to a boil. Also, fill a large bowl in the sink with ice water.
  • Cut a small ‘X” on the bottom of each tomato with a sharp paring knife and drop them into the boiling water for 30 seconds. Transfer the tomatoes to the bowl of ice with a slotted spoon. After the tomatoes chill in the bowl for a minute or two, their skins should slide right off.
  • Core each tomato and roughly chop them, reserving all the juice and seeds.
  • Next, grab the bell pepper and cucumber. Remove the stem and seeds from the bell pepper and chop into a medium dice. Peel the cucumber and reserve 1/3 for garnish. Roughly chop up the rest of the cucumber.
  • Next, dump the shallots, cucumber, bell pepper, cilantro, and tomatoes into the blender, and blend until puréed. Make sure to cover the lid with a towel to reduce splashes and splatters.
  • While the blender is whirring away, cube and de-seed the watermelon. 
  • Once the veggies are liquefied, add the watermelon, vinegar, olive oil, salt, and pepper.Blend until smooth and adjust seasoning if necessary.
  • Refrigerate the soup in the blender cup for at least 4 hours and up to 2 days.
  • The ingredients may separate a bit while resting in the fridge, so when you’re ready to serve, stick the soup back on the blender base and blitz it again to re-combine everything. And while you’re at it, dice up the reserved cucumber.
  • Ladle the gazpacho into chilled cups and top with a drizzle of olive oil, cucumber, and fresh cracked pepper.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 132kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Fiber: 2g