Watermelon Gazpacho with Whipped Feta
Refreshing and light, Watermelon Gazpacho with Whipped Feta is a great way to beat the summer heat. Simple to make, this chilled soup recipe is ready in just a few minutes. No cooking required.
It’s finally heating up and summer is just a few short weeks away. There are already days when I need a no-cook dinner like this Chilled Avocado Soup or my new favorite, Watermelon Gazpacho. It’s an easy and refreshing way to beat the heat whether it’s for lunch or dinner!
What is Gazpacho?
If you’ve never heard of gazpacho it’s a chilled tomato soup made with raw vegetables and, usually, a tomato base. I am seriously in love with gazpacho, it usually has a bit of a kick and it’s amazingly refreshing when the weather is scorching hot. I, especially, love this homemade version which is chunkier than the traditional recipe but is simple to whip up.
It’s really easy to make but sometimes it’s a bit too acidic for my liking and that’s when I like to put my own twist on the classic recipe. This easy Watermelon Gazpacho is just the soup I need when the heat it on.
How to Make It
Watermelon Gazpacho is so easy to make. You can throw in just about any combination of fruit or vegetables you like but the watermelon juice is key in making this super refreshing. I used a juicer to make the “watermelon juice” but you can now easily find it at almost any grocery store.
The juicer makes short work of my watermelon “broth” for the Watermelon Gazpacho. You’ll have over 4 cups of juice in less than 2 minutes!
Chop up all the vegetables and toss in a large bowl.
Whisk together the watermelon juice, vinegar and salt.
Pour the watermelon juice over the vegetables.
Chill the Watermelon Gazpacho in the refrigerator for 30 minutes or overnight.
Whip the feta and cream until fluffy.
Serve the soup with a dollop of whipped feta and chopped cilantro.
If you want to make this Watermelon Gazpacho with tomato, you can replace half the watermelon juice with tomato juice. The flavor will be more acidic than sweet but closer to a traditional tomato gazpacho.
It’s fantastic immediately but after an hour in the fridge it’s completely mind blowing. Healthy, fresh and light….you could eat it just as it is or top it with the ridiculously amazing whipped feta. It just adds a bit of salty, creamy flavor that’s perfect with the watermelon. Watermelon and feta do go together like PB&J.
What To Serve It With
Watermelon Gazpacho with Whipped Feta is a great addition to any summer dinner party. A light and refreshing start to a barbecue, it’s fantastic served in shot glasses before a heavy barbecue dinner of ribs and chicken. Or serve alongside a fresh salad for a quick and healthy dinner.
More Easy Summer Recipes
- Watermelon Feta and Blueberry Salad
- Grilled Watermelon Pizza
- Watermelon Agua Fresca
- Mexican Fruit Salad
Get the Recipe: Watermelon Gazpacho with Whipped Feta
- 6 cups roughly chopped watermelon, divided (peeled and seeded)
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup peeled and diced cucumber
- 1 cup diced red onion
- 1 small jalapeño, seeded and minced
- 1/4 cup minced cilantro
- juice and zest of 1 lime
- 1 1/2 tablespoons champagne vinegar
- 1/4 teaspoon kosher salt
- 4 ounces feta
- 1/4 cup heavy cream
- Juice the watermelon using a juicer, if using.
- Toss the red bell pepper, yellow bell pepper, cucumber, onion, jalapeño, cilantro, lime juice and zest in a large bowl until combined.
- Stir in the watermelon juice, vinegar and salt. Cover and refrigerate for 30 minutes or overnight.
- While the soup is chilling, beat the feta and heavy cream with a hand mixer until smooth.
- Serve the soup topped with the whipped feta and chopped cilantro, if desired.