The summer has been exceptionally hot this year. The last thing anyone wants to do is to turn on the stove or even the bbq. Easy meals are key and especially ones that require little to no cooking.

With watermelon and tomatoes being in season right now, this watermelon gazpacho is the perfect thing to cool down on a hot day. It is filled with watermelon, a staple in most homes during the summer. The makings of a salad are also included like tomatoes, red onion, cucumber, red pepper and basil.

The soup is seasoned with olive oil, balsamic, salt and pepper. If you like a little heat, you can add in a piece or two of jalapeno. Toss it all into a blender or food processor and blitz until you reach your preferred consistency. It is most refreshing when chilled and a couple of hours in the fridge will do. A little bit of sweet with a whole lot of savoury, this fruit and veggie laden dish is the perfect summer meal.

Watermelon Gazpacho

Servings 4
Author Fareen Jadavji Jessa


  • 2 cups watermelon
  • 3 roma tomatoes cored
  • 1/2 red onion
  • 1/2 seedless cucumber
  • 1 red pepper cored
  • 1/4 cup basil leaves
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • salt
  • pepper
  • jalapeño optional


  • Place everything in a blender or a food processor until blended to your preferred consistency. Set aside some of the ingredients to chop and garnish
  • Refrigerate for a couple of hours and serve topped with chopped ingredients.