Watermelon Gazpacho

4.70 from 10 votes
1 hour 30 minutes
Jump To Recipe

Refreshing Watermelon Gazpacho with the kick of serrano chiles and the coolness of mint is the perfect way to cool off on a hot summer day!

Photo of Watermelon Gazpacho with Serrano Chiles and Mint in glasses garnished with fresh mint on white distressed background.

The weather is really heating up here in the Memphis area and when that happens, it’s time for gazpacho!  Oh, I’ll be sure to make my old standby, my Very Veggie Gazpacho which I’ve been making for 30-35 years.  However, every now and then, it’s time to shake up the gazpacho routine.

Watermelon Gazpacho with Serrano Chiles and Mint is another one of our summer favorites!

Photo of Watermelon Gazpacho with Serrano Chiles and Mint in three glasses of the soup on white distressed background.

How to select a ripe watermelon:

Have you ever walked up to the watermelons either at the grocery store or farmer’s market and then wondered how to select one that will be juicy and flavorful?  Well, you’re not alone.  Happens to me every time but I’m starting to get a little better at it.  Here are a few tips I learned from the produce people:

  • First, pick one up.  Whether it’s large or small, the watermelon should feel heavy for its size.
  • Second, because watermelons grow on the ground, they have a spot underneath where the watermelon rested.  This spot should be creamy yellow in color.
  • Then, give it a thump on the creamy yellow underbelly area.  A ripe, juicy watermelon at the peak of ripeness will have a deep hollow sound while under-ripe or over-ripe melons (which have begun to crack inside) will deliver a dull thud.

Because watermelons grow on the ground, be sure to wash it well!!  I mean soap-and-water well!  Anything that is on the outside of the watermelon when you cut into it will be transferred to the flesh of the watermelon.

Photo of two watermelon wedges.

How hot are serrano chiles?

Just a word of caution:  In Scoville heat units, Serranos rank just above jalapenos.  You can remove the seeds and membrane to reduce the heat.

Always be careful when handling hot chiles.  Wash your hands immediately after handling or wear gloves and don’t touch your eyes or anything else important!

How to make Watermelon Gazpacho:

Gather up your ingredients!  You’ll need:

  • Watermelon that is cut into 1/2-inch cubes and 1/4-inch dice.
  • Fresh, diced tomato
  • Diced red onion
  • Minced serrano chiles (can also use jalapeno and seed them for a milder kick)
  • Diced cucumber
  • Olive oil
  • Red wine vinegar…
Photo of ingredients for watermelon gazpacho in glass bowls.
  • And of course, fresh mint!  Here’s the fresh mint from my herb garden which is growing like crazy!
Photo of fresh mint.
  • Combine the 1/2-inch watermelon cubes along with the tomato and chopped fresh mint in a food processor or blender and process until smooth or nearly smooth.
Photo of watermelon being pureed in food processor.
  • Pour it into a large mixing bowl and add the remaining ingredients.
Photo of remaining ingredients for gazpacho being added to watermelon puree.
  • Stir, add salt and black pepper to taste and that’s it!  You can always add a little more vinegar if you like.
Photo of gazpacho in glass bowl after ingredients are combined.

Let it chill in the refrigerator for an hour or so.  Serve in bowls or pretty glasses and garnish with more fresh mint.

Close-up photo of Watermelon Gazpacho with Serrano Chiles and Mint in a glass garnished with fresh mint.

Super refreshing and perfect for a hot summer day!

Photo of three glasses of Watermelon Gazpacho with Serrano Chiles and Mint.

More chilled soups you’ll love!

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Watermelon Gazpacho with Serrano Chiles and Mint - Close-up shot of gazpacho in glass garnished with fresh mint

Watermelon Gazpacho

4.70 from 10 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Watermelon Gazpacho with Serrano Chiles and Mint is the perfect refreshing way to cool off on a hot summer day!
Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
Course Soups and Stews
Cuisine Spanish
Servings 8
Calories 119 kcal


  • 12 cups seedless watermelon cubes - 8 cups cut into 1/2-inch cubes and 4 cups cut into 1/4-inch cubes, divided
  • 2 large red tomatoes - seeded and diced
  • 1/4 cup chopped fresh mint - plus sprigs for garnish
  • 1 large English cucumber - peeled, seeded and diced
  • 1/2 cup diced red onion
  • 2 serrano chiles - seeded if desired, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar - or to taste
  • Salt and freshly ground black pepper - to taste
  • Mint sprigs for garnish


  • Combine the 8 cups 1/2-inch watermelon cubes, the tomatoes and mint in a food processor or blender. Process until smooth or somewhat smooth. Transfer to a large bowl.
  • Add the 4 cups 1/4-inch diced watermelon, cucumber, red onion. chiles, olive oil and red wine vinegar. Stir to combine.
  • Season to taste with salt and black pepper along with adjusting acidity with red wine vinegar if desired.
  • Serve garnished with mint sprigs.


Serving: 1 | Calories: 119kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 446mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1790IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.70 from 10 votes (9 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Hi, Bonnie, Thanks so very much and glad you enjoyed overall!! Yeah, those chiles can really vary sometimes. We’ve purchased fresh jalapenos from a farmers market and they weren’t any more spicy than a green bell pepper. Thanks again so very much!