A refreshing, no-cook, healthy chilled soup, this watermelon beet gazpacho is perfect for summer tapas alfresco.
Even though it’s nearing mid-September, it is still scorching here in Colorado, so I’m turning to my trusty “what to cook when it’s hot AF” recipes for inspiration, and this refreshing watermelon beet gazpacho is right at the top of that list! With absolutely *NO* cooking involved, this healthy chilled soup is great for days when it’s too hot to turn on the oven.
This beet and watermelon gazpacho recipe is a modern twist on the classic Spanish cold soup. This particular recipe, Gazpacho de Remolacha y Sandía, originally came to me years ago, when my dad and step-mom took a cooking class in Barcelona. I’ve since tweaked it to adjust the texture and taste, but it’s as authentic as a gazpacho gets.
Why you’ll love this gazpacho
- Unique and refreshing – This recipe takes the sweetness of watermelon and the earthiness of the beets, plus some traditional elements like cucumber, tomatoes, and green onions, and creates a delicious, vibrant soup that is so easy but feels fancy enough for guests for tapas or a light dinner.
- So quick – It takes less than five minutes to blend up, and if your ingredients are all pre-chilled, you can skip the extra chilling time!
- No cook – Perfect for those long, hot summer days when turning on the oven feels like a crime, this chilled soup is cool, refreshing, and packed with wholesome, delicious ingredients that make it both light and satisfying.
Ingredients
- Beets: Beets lend an earthy sweetness and their signature deep red color to the cold soup. I recommend cooking the beets beforehand and pre-chilling for a smoother texture, but if you're in a rush, pre-cooked beets from the store work well, too. Just remember to peel them!
- Watermelon: This adds a refreshing sweetness that balances the earthiness of the beets. Choose a mini seedless watermelon for easier prep (no picking out pesky seeds!). When you prep the watermelon, you don’t need to cut off the entire watermelon rind (leave the white part intact), just the green exterior.
- Yellow bell pepper: Adds a touch of sweetness and crunch.
- Persian cucumber: Cooling and crisp, cucumbers are a must in any gazpacho. Persian cucumbers are great because they’re small and nearly seedless, but feel free to substitute with any cucumber variety.
- Green onion: Just the green tops! They bring a mild, subtle onion flavor that won’t overpower the delicate flavor of the watermelon and beets.
- Fresh tomatoes on the vine: Because no gazpacho is complete without juicy ripe tomatoes—they add acidity and freshness.
- Garlic: Just two garlic cloves will give this dish all the garlic it needs. Be careful, though; too much garlic can take over.
- Champagne vinegar: Champagne vinegar is bright and tangy, but milder than most vinegars. It won’t overpower the delicate flavors of the watermelon and beets, making it the perfect acid for this soup. If you don’t have it on hand, white wine vinegar or sherry vinegar will work as substitutes.
- Extra virgin olive oil: A couple of tablespoons of olive oil add richness and a silky texture.
- Kosher salt: Essential for enhancing and balancing flavors. Start with the two teaspoons listed and adjust to taste before serving.
- Avocado (optional garnish): Creamy avocado slices on top add a contrasting texture that works beautifully with the smooth soup.
How to make watermelon beet gazpacho
This is an overview of how to make watermelon beet gazpacho. See the recipe card below for detailed ingredients and instructions.
Prep your ingredients: Peel and dice the beets and watermelon and dice the bell pepper, cucumber, green onion (green parts only), tomatoes, and garlic.
Blend: Toss everything into a blender or a food processor—beets, watermelon, bell pepper, cucumber, green onion, tomatoes, garlic, cold water, olive oil, kosher salt, and champagne vinegar. Blend until mostly smooth. You want a little texture / chunkiness, so don’t liquefy it completely (unless that’s your jam, then you do you).
Chill: Transfer the gazpacho to an airtight container and refrigerate for at least two hours, but overnight is even better. The flavors meld together beautifully with time, but if you’re in a rush and use previously chilled ingredients, you can cut down on the chill time.
Rest: Before serving, let the gazpacho sit at room temperature for about an hour. This helps the flavors fully develop. Taste and adjust seasoning, if needed.
Serve: Pour into bowls, garnish with avocado slices, and enjoy!
Tips and tricks for the best gazpacho
- Use the ripest watermelon you can find for maximum sweetness.
- If you're short on time, you can use pre-cooked beets.
- Experiment with fresh herbs! A handful of fresh basil, parsley, or mint would be delicious!
- Want more zing? Add some lime juice or a dash more of vinegar.
- For a spicy kick, you can add a small jalapeño, a pinch of cayenne pepper, or a dash of hot sauce.
- No avocado? Try garnishing with some pickled red onion, or crumble a bit of feta or goat cheese on top.
- If you like a chunkier texture, blend the ingredients less to make a more rustic soup.
- For an extra smooth texture, blend the ingredients for longer and strain the gazpacho through a fine-mesh sieve before serving.
Frequently asked questions
Absolutely! In my opinion, it tastes even better after a night of chilling in the fridge.
Stored in an airtight container in the fridge, it should last 3-4 days.
While you can technically freeze the gazpacho, I wouldn’t recommend it—the texture will likely change slightly upon thawing, so I suggest whipping it up as you need it and enjoying it fresh!
Yes! Every ingredient in this recipe is plant-based, so it's a great option for vegans or vegetarians.
It pairs wonderfully with a crisp green salad and some crusty bread, or as a starter before grilled fish or chicken.
Substitutions
- No champagne vinegar? Use white wine vinegar, red wine vinegar, or sherry vinegar in its place.
- Swap the yellow bell pepper for an orange, green, or red bell pepper for a different flavor.
- Fresh out of Persian cucumber? Feel free to substitute with any cucumber variety.
Special diets
- Gluten free: No gluten here! This recipe is naturally gluten-free.
- Dairy free: No dairy in this recipe!
- Whole30 / Paleo: This recipe is already paleo and Whole30 compliant.
- Vegan: This recipe is plant-based, so it’s great for vegans!
Related recipes
Want more recipes for when it’s too hot to cook? Check these out:
Before you go...
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Watermelon Beet Gazpacho
Description
A refreshing, no-cook, healthy chilled soup, this watermelon beet gazpacho is perfect for hot summer days.
Ingredients
- 2 small cooked beets, peeled and diced
- ½ of a mini seedless watermelon, diced (~2-3 cups)
- 1 medium yellow bell pepper, de-stemmed and seeds removed, diced
- 1 Persian cucumber, diced
- 1 green onion (white part removed), sliced
- 4 tomatoes on the vine, diced
- 1 cup cold water
- 2 small garlic cloves, chopped
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 2 teaspoons champagne vinegar
- 1 avocado, sliced, for garnish (optional)
Instructions
- Place all the prepared ingredients in a blender or a food processor and blend until mostly smooth.
- Pour the gazpacho into an airtight container and place in the refrigerator until cooled, or overnight.
- Remove the gazpacho from the fridge and let rest for one hour at room temperature to help bring out the flavors.
- Before serving, taste the gazpacho and add more salt or seasonings, as desired.
- Garnish with sliced avocado and serve.
One more thing!
This recipe is a part of my soup collection — check it out!
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