Watermelon Gazpacho Recipe

Watermelon Gazpacho

This summer soup is great for 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.

Watermelon Gazpacho

This is a top pick for warm spring and summer days, when watermelon is in season and you can enjoy the skin-enhancing benefits of lycopene 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 ginger (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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