I made this Watermelon Gazpacho with serrano chiles and mint as my Melon Gazpacho, and one unexpected twist in the ingredient list has readers clicking to see what it is.

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I love cutting seedless watermelon on a scorcher of a day and turning it into something that shocks you awake. This Watermelon Gazpacho with serrano chiles feels like a Summer Gazpacho but not the boring kind, it’s all bright and a little dangerous.

The heat from serranos lifts the sweetness and makes each spoonful arresting, makes you think twice. As a Melon Gazpacho it sits between sweet and savory, simple enough to not overthink but weird enough that you’ll want to tell someone about it.

Try it cold and watch how the flavors argue then make sense.

Ingredients

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Watermelon brings juicy sweetness, lots of water, vitamin C and some natural carbs very refreshing.
Serrano chiles add bright heat, vitamin A and C, tiny amount of capsaicin.
Fresh mint gives cool herbal brightness, aids digestion, adds aroma not much calories.
English cucumber is crisp low calorie hydrating and provides fiber and a fresh crunch.
Tomatoes bring umami acidity lycopene antioxidant vitamin C and a savory body.
Extra virgin olive oil rounds flavors with healthy monounsaturated fats silky texture and balance.
Lime juice adds bright sourness vitamin C wakes flavors up and balances sweetness.
Red onion contributes bite sulfur compounds and crunch use sparingly if sensitive.

Ingredient Quantities

6 cups seedless watermelon, cubed and chilled (about 1 small melon 4 to 5 lb)

2 medium ripe tomatoes, roughly chopped

1 medium English cucumber, chopped

1 small red bell pepper, chopped

1/4 cup red onion, roughly chopped

1 to 2 serrano chiles, stemmed and seeded if you want less heat

1/4 cup fresh mint leaves, packed plus extra for garnish

2 tablespoons fresh lime juice (about 1 lime)

2 tablespoons extra virgin olive oil

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Optional garnishes: 1/2 cup diced watermelon or cucumber, 2 tablespoons chopped cilantro, crumbled feta or cotija

How to Make this

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1. Prep everything: cube and chill about 6 cups seedless watermelon (reserve 1/2 cup diced for garnish), roughly chop 2 tomatoes, 1 English cucumber, 1 small red bell pepper and 1/4 cup red onion; stem and seed 1 to 2 serrano chiles if you want less heat, and pack 1/4 cup fresh mint leaves plus extra for garnish.

2. Add the chilled watermelon, tomatoes, cucumber, bell pepper, red onion, serrano chiles, mint, 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 tablespoon sherry or red wine vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender or food processor.

3. Blend until smooth and silky, stopping to scrape down the sides if needed. If your blender is small work in batches so everything purees evenly.

4. Taste and adjust: add more salt or lime for brightness, more serrano for heat, or a tiny pinch of sugar if the watermelon isn’t sweet enough. Don’t be shy to tweak it, flavor should pop.

5. For a super smooth soup strain the blended mixture through a fine mesh sieve into a bowl, pressing solids with a spatula; if you like it chunkier skip this step and keep the texture.

6. Chill the gazpacho at least 1 hour so the flavors meld, up to 4 hours is great. If you need it cold fast add a few ice cubes while blending then remove them before serving.

7. Before serving, give the soup a quick stir and thin with a splash of cold water or a bit of reserved watermelon juice if it’s too thick; adjust salt and lime one more time.

8. Serve cold in bowls or glasses, garnish with the reserved diced watermelon or cucumber, 2 tablespoons chopped cilantro if you like, crumbled feta or cotija, extra mint leaves and a light drizzle of olive oil and a crack of black pepper.

9. Store leftovers covered in the fridge for up to 3 days, stir well before serving and keep cheese garnishes separate until you’re ready to eat.

Equipment Needed

1. Blender or food processor, if yours is small you’ll need to do it in batches
2. Chef’s knife or a sharp kitchen knife
3. Cutting board
4. Measuring spoons and measuring cup
5. Fine mesh sieve plus a large bowl for straining
6. Rubber or silicone spatula to scrape the blender and press through the sieve
7. Large mixing bowl or pitcher to chill the soup
8. Serving bowls or glasses and a small spoon for garnish

FAQ

Q: How spicy will this be and how can I make it milder? A: It can be pretty spicy if you use two serranos with seeds, but you can make it mild by using just one or removing the seeds and membranes, or by using a jalapeno instead. Also adding more chilled watermelon or a bit more lime and olive oil will mellow the heat. Taste as you go, you can always add more chile but you cant take it out once it's in.

Q: Can I make the gazpacho ahead of time and how long will it keep? A: Yes, make it up to two days ahead, it actually gets more flavor after a few hours in the fridge. Store in an airtight container, stir before serving because liquid can separate, and keep garnishes separate until you serve. Try not to keep it longer than 48 hours or the texture and color start to fall apart.

Q: Do I have to use seedless watermelon or can I use other melons? A: Seedless is easiest but seeded watermelon works fine if you pull out the big seeds first. You can swap in cantaloupe or honeydew for a different flavor but cut back a little on lime and sugar if it's very sweet. Tomatoes are important though, they give acidity and body so dont skip them.

Q: Blender, food processor, or immersion blender which is best? A: A blender makes the smoothest soup, a food processor leaves a little more texture, and an immersion blender is handy if you want chunkier bits. If you want ultra silky, strain the blended mix through a fine mesh sieve. Try to keep everything cold so you dont warm the soup while blending.

Q: How should I serve it and what garnishes work best? A: Serve chilled in bowls or glasses topped with diced watermelon or cucumber, chopped cilantro, extra mint, and a drizzle of extra virgin olive oil. Crumbled feta or cotija add a salty contrast thats lovely. Serve with crusty bread, tortilla chips, or light grilled fish.

Q: Can I freeze the gazpacho or make it dairy free? A: It is naturally dairy free if you skip the optional feta, so vegan friendly. Freezing is not great because watermelon and cucumber get mushy when thawed, though you can freeze small portions in an ice cube tray for cold soups or cocktails later. For long term storage consider freezing the tomato or watermelon puree alone if you must.

Watermelon Gazpacho With Serrano Chiles And Mint Recipe Substitutions and Variations

Watermelon: swap with cantaloupe or honeydew, same volume (about 6 cups). They give a similar texture and sweet melon flavor, just maybe a touch less sugary so taste and add a bit more lime if needed.
Serrano chiles: use 1 jalapeño for milder heat, or 1 small Fresno for a fruitier, similar kick. Keep or remove seeds to control heat, or use 1/4 to 1/2 tsp red pepper flakes if you dont have fresh chiles.
Fresh mint: replace with packed basil leaves (about 1/4 cup) for a sweet peppery note, or use 2 tbsp chopped cilantro for a brighter, citrusy vibe. Either works great with melon.
Sherry vinegar: substitute equal parts red wine vinegar or apple cider vinegar (1 tbsp), or use 1 tbsp fresh lime or lemon juice for a fresher, more citrusy acid.

Pro Tips

– Chill everything well and if you need it cold fast toss a few frozen watermelon cubes in while you blend then fish them out before serving, otherwise the soup gets watered down and bland.

– For an ultra silky finish push the puree through a fine mesh sieve and press the solids with a spatula, but if you want more texture skip the straining, both work just depends how you like it.

– Tame or tune the heat slowly, seed the serranos to cut the burn and add them one at a time while you taste, a tiny pinch of sugar or an extra squeeze of lime can fix a bland melon without making it sweet.

– Make it a few hours ahead, flavors meld way better after resting, keep any crumbled cheese or herbs separate till just before serving and give the soup a good stir right before you pour it.

Watermelon Gazpacho With Serrano Chiles And Mint Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made this Watermelon Gazpacho with serrano chiles and mint as my Melon Gazpacho, and one unexpected twist in the ingredient list has readers clicking to see what it is.

Servings

servings

Calories

161

kcal

Equipment: 1. Blender or food processor, if yours is small you’ll need to do it in batches
2. Chef’s knife or a sharp kitchen knife
3. Cutting board
4. Measuring spoons and measuring cup
5. Fine mesh sieve plus a large bowl for straining
6. Rubber or silicone spatula to scrape the blender and press through the sieve
7. Large mixing bowl or pitcher to chill the soup
8. Serving bowls or glasses and a small spoon for garnish

Ingredients

6 cups seedless watermelon, cubed and chilled (about 1 small melon 4 to 5 lb)
2 medium ripe tomatoes, roughly chopped
1 medium English cucumber, chopped
1 small red bell pepper, chopped
1/4 cup red onion, roughly chopped
1 to 2 serrano chiles, stemmed and seeded if you want less heat
1/4 cup fresh mint leaves, packed plus extra for garnish
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Optional garnishes: 1/2 cup diced watermelon or cucumber, 2 tablespoons chopped cilantro, crumbled feta or cotija

Directions

Prep everything: cube and chill about 6 cups seedless watermelon (reserve 1/2 cup diced for garnish), roughly chop 2 tomatoes, 1 English cucumber, 1 small red bell pepper and 1/4 cup red onion; stem and seed 1 to 2 serrano chiles if you want less heat, and pack 1/4 cup fresh mint leaves plus extra for garnish.
Add the chilled watermelon, tomatoes, cucumber, bell pepper, red onion, serrano chiles, mint, 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 tablespoon sherry or red wine vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender or food processor.
Blend until smooth and silky, stopping to scrape down the sides if needed. If your blender is small work in batches so everything purees evenly.
Taste and adjust: add more salt or lime for brightness, more serrano for heat, or a tiny pinch of sugar if the watermelon isn’t sweet enough. Don’t be shy to tweak it, flavor should pop.
For a super smooth soup strain the blended mixture through a fine mesh sieve into a bowl, pressing solids with a spatula; if you like it chunkier skip this step and keep the texture.
Chill the gazpacho at least 1 hour so the flavors meld, up to 4 hours is great. If you need it cold fast add a few ice cubes while blending then remove them before serving.
Before serving, give the soup a quick stir and thin with a splash of cold water or a bit of reserved watermelon juice if it’s too thick; adjust salt and lime one more time.
Serve cold in bowls or glasses, garnish with the reserved diced watermelon or cucumber, 2 tablespoons chopped cilantro if you like, crumbled feta or cotija, extra mint leaves and a light drizzle of olive oil and a crack of black pepper.
Store leftovers covered in the fridge for up to 3 days, stir well before serving and keep cheese garnishes separate until you’re ready to eat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.