Watermelon Gazpacho

Watermelon Gazpacho is a refreshing, chilled summer soup topped with crispy croutons. A delicious way to enjoy a hot summer meal.

Watermelon Gazpacho www.fooddonelight.com #watermelonsoup #coldsoup #fruitsoup #gazpachoI bet when most of us think of summer, we think about watermelon.  It is pretty much the American quintessential fruit for summer.  What can be better than an ice-cold slice of watermelon?  My Watermelon Gazpacho is right up there.  It is a perfect cold shot of soup on a hot summer day or a nice refreshing bowl for dinner.

While we were on the cruise, my daughter ate every fruit soup there was.  Why not when they were basically sweetened fruit puree.  She tried watermelon, strawberry and cantaloupe.  I decided to go with watermelon and cut some of the sweetness and give mine a little more depth.  The sweetness will vary depending on your watermelon.  This particular one was not as sweet and refreshing as I would have liked but it still made delicious soup.  I didn’t add any sweetness but you certainly can.
Watermelon Gazpacho www.fooddonelight.com #fruitsoup #watermelonsoup #gazpacho #fruitgazpacho
My Dad makes fantastic Gazpacho with vegetables.  He uses lots of tomato and basil.   He always tops it with mini breadcrumbs.  So I stole that idea to top mine.  I just love the crunch with the smooth soup.  I am all about toppings anyway.  When we are at a restaurant, I often pick my dish based on the side dishes.  I just love the little extras.  Maybe it is because they are usually carbs.  We are a carb loving family, after all.  I did nibble on a few breadcrumbs while I was making the soup.  My husband grabbed a few when he came home.  Maybe that is why we are so compatible; we love to nibble on bread.  Who knows breadcrumbs could be the answer to a successful marriage.

Watermelon Gazpacho www.fooddonelight.com #watermelonsoup #coldsoup #fruitsoup #gazpacho



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Yields 5 servings

Watermelon Gazpacho

5 minPrep Time

5 minCook Time

10 minTotal Time

Save RecipeSave Recipe


  • 5 cups chopped watermelon
  • 1/2 cup tomato, cored and seeds removed
  • 1/2 cup cucumber, peeled and chopped
  • 2 slices bread, crust removed and chopped
  • 2 tbsp. sherry vinegar
  • 1/4 cup chopped green onion
  • 1 tsp. oil
  • 8 basil leaves
  • 1 tsp. kosher salt
  • 1/8 tsp fresh ground black pepper
  • Toppings:
  • 1 slices marbled rye, finely diced or use any type of bread you would like
  • 5 tbsp. finely diced watermelon
  • 1/4 avocado, finely diced


  1. Preheat oven to 400°.
  2. Place breadcrumbs on a baking sheet and spray with cooking spray. Sprinkle with a little salt and pepper and toss to coat. Bake for about 5 minutes.
  3. In a blender, put all the ingredients for the soup and puree.
  4. Top with a sprinkling of breadcrumbs, diced watermelon and avocado.

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  1. I am SO intrigued by this! I've never actually had gazpacho, but I've had my fair share of fruity soups and I love them. There's no shortage of hot days in Michigan, so I'm excited to try this out!
  2. I've seen or even heard of watermelon gazpacho! This is soooooooooooo cool and unique - WOWWWW Christie I'm super curious and I hope to try it soon :)
  3. This looks so refreshing for summer. Love that spoon!

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