Watermelon gazpacho with fresh cucumber and fennel is a sweet-and-savory cold summer soup that's full of amazing, fresh flavors.
Jump to:
Do you crave soup in the summer? I love it all year long, and this watermelon gazpacho with fresh flavors of fennel and cucumber is a great way to satisfy a soup craving without standing over the stove.
Serve it up with some crusty bread for an easy summer meal.
🍉 Ingredients and substitutions
- red bell pepper - You can sub in yellow pepper, if needed, but don't use green, because that will really change the color, and watermelon gazpacho is just so pretty!
- cucumber - You don't need to peel your cucumber, but I do recommend seeding it. The seeds can be bitter.
- fennel - You're using the bulb and leaves in this recipe!
- sweet onion - You can use red onion instead, if needed.
- watermelon - No need to chop anything up super small here, just help your food processor out by cutting it into big chunks. You also do need to remove the seeds.
- balsamic vinegar - Adds tang and brings out the sweetness of the watermelon.
- olive oil - Gives this a lovely texture and adds flavor! You can omit, if you like, and use some extra watermelon instead for more moisture, but I love how a little olive oil plays with the flavors here.
- salt and pepper - After pulsing the soup in the food processor, season to taste with salt and black pepper.
🥣 How to make watermelon gazpacho
Add the bell pepper, cucumber, fennel leaves and bulb, and the onion to your food processor, and run it until they are finely chopped.
Add the remaining ingredients to the food processor, and run it until you reach your desired consistency.
Season with the salt and pepper, then chill for at least 20 minutes or until you’re ready to serve. Garnish with some extra veggies and serve with crusty bread.
💡 Helpful tips
- No need to chop anything small. We are just cutting up the fruits and veggies enough to help the food processor out a little bit.
- Don't over blend your watermelon gazpacho! Some chunks are totally OK, and since a lot of the fruits we are using are very watery, it can turn almost juice-like if you over blend.
🫙 Storage directions
Leftovers will keep for three to four days in the refrigerator.
You can also freeze leftover gazpacho! Transfer to freezer safe containers, and freeze for up to six months. Thaw overnight in the fridge or for a few hours on the kitchen counter. Do not heat it up to thaw, because that will mess with the flavors and textures.
💬 Frequently asked questions
You can! It will freeze for up to six months. See storage directions above for more information.
You sure can! This watermelon gazpacho recipe is tomato-free.
š Recipe
Watermelon Gazpacho
Equipment
Ingredients
- 1 red bell pepper seeded and coarsely chopped
- 1 small cucumber seeded and chopped, no need to peel (about 1 Ā½ cups)
- ¼ cup chopped fennel bulb
- 2 tablespoons fennel leaves plus more, for garnish
- ¼ cup chopped sweet onion
- 2 cups coarsely chopped watermelon seeded
- 1 tablespoon balsamic vinegar
- ¼ cup olive oil
- salt and black pepper, to taste
Instructions
- Add the bell pepper, cucumber, fennel leaves and bulb, and the onion to your food processor, and run it until they are finely chopped.
- Add the remaining ingredients to the food processor, and run it until you reach your desired consistency.
- Season with the salt and pepper, then chill for at least 20 minutes or until you’re ready to serve. Garnish with some extra veggies and serve with crusty bread.
Tara
This looks amazing! Can it be made as a meal prep food ahead of time or only day of? What would you think its shelf life would be?
Becky Striepe
You can definitely make it ahead! I'd say a shelf life of 3-4 days in the fridge.
Tracy
Sorry, but just to be clear, you put both the fennel bulb and the 2 tablespoons of fennel leaves into the blender and then garnish with additional fennel leaves? Am I reading the recipe correctly? Thank you! This recipe sounds so refreshing. I've been freezing chunks of watermelon to chew on when the heat and humidity start to wear on me. We live close to the beach, so we do not have an air conditioner!
Becky Striepe
No need to be sorry! You've got it right - the bulb and leaves go in the blender. I love the idea of frozen watermelon to cool you down - that sounds super refreshing!
Lucie @WIN-WIN FOOD
I love these flavors! Gazpacho is totally my thing but I've been in a rut for way too long
Becky Striepe
Thank you, Lucie!
swathi
Watermelon gazpacho looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Becky Striepe
Thank you! ??
Vegan Heaven
This looks so delicious, Becky! My boyfriend loves gazpacho, so I gotta make this for him. :-)
Becky Striepe
Thank you! Enjoy it!
Alisa @ Go Dairy Free
This soup is beyond stunning! Those brilliant colors make it a must for summer.
Becky Striepe
Thank you, Alisa!
Mel @ avirtualvegan.com
So refreshing and what lovely flavours. It's been so hot here of late that this would make a fantastic lunch or dinner. Gorgeous!
Becky Striepe
Thank you, Mel!
Linda @ Veganosity
I LOVE watermelon gazpacho! I make a spicy one with a blend of tomato. So perfect for a light summer meal. The addition of fennel in your recipe sounds great, I can't wait to try it.
Becky Striepe
Ooh nice! I'll have to check that one out.
Jackie of Vegan Yack Attack
This sounds unreal! I never would have thought of this combo. I'll have to give it a shot when it gets hot again. :D
Becky Striepe
Enjoy it, Jackie! And the cool weather!
Jenn
Loving this combo!! It sounds so refreshing and energizing and pretty much the perfect thing for summer! Beautiful too!
Becky Striepe
Thank you! It's so nice for a summer lunch!