Watermelon Gazpacho Recipe

Watermelon Gazpacho

This summer soup is great for a warm days when you need to cool down! Watermelon is an excellent source of the antioxidants lycopene, vitamin C, and beta-carotene. This juicy fruit is 92 percent water, meaning it’s packed with hydration benefits.

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Watermelon Gazpacho

This is a top pick for warm spring and summer days, when watermelon is in nseasonand you can enjoy the skin-enhancing benefits of lycopenes and other nutrients in this pink fruit. For a creamier soup, blend in the almonds instead of using them as a garnish.
Servings: 4 People


  • 2 1/2 cups seeded, cubed watermelon
  • 1 cup diced cucumber
  • 1/2 cup filtered water
  • 1/2 cup loosely packed chopped fresh cilantro
  • 1/3 cup diced white onion
  • 1 tbsp fresh lime juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp grated fresh giner (or 1/2 tsp to taste)
  • 2 pinches Himalayan salt or Celtic sea salt (or more to taste)
  • 1/2 cup sliced raw almonds
  • Extra-virgin olive oil for garnish


  • In a blender or food processor, place all ingredients except the almonds and olive oil.
  • Quickly blend until smooth.
  • Add additional salt to taste and garnish each serving with 1/4 cup of almonds and a drizzle of olive oil.

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