Low-Fat Low-Carb Low-Sugar
Side Dishes
Soup + Salad
Vegan + Vegetarian

Cucumber + Watermelon Gazpacho

Prep: 30 mins
Cook: N/A
Servings: 4

Gazpacho makes us weak in the knees. We love the vibrant tastes that come from this chilled raw soup – and it’s always a winner when served at a party. This is a fabulous twist on the Spanish classic, subbing out  tomatoes for watermon. It’s a perfect blend of sweet and savory!


  • 4 cups cubed, seeded watermelon (divided)
  • 1 English cucumber (peeled, coarsely chopped, divided) 1 organic yellow pepper (chopped)
  • 1 clove garlic (minced)
  • 2 tablespoons onion (chopped)
  • 2 teaspoons lime juice
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon chopped fresh basil
  • Freshly ground black pepper, to taste
  • ½ jalapeño pepper (seeded + finely minced), optional

*Choose organic whenever possible – especially for this recipe as this is a raw soup

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)12%
Saturated Fat (g)01%
Carbohydrates (g)155%
Protein (g)23%
Sugars (g)110%
Fiber (g)15%


  1. In a small bowl, mix 1 cup of cubed watermelon, yellow pepper, and ½ of chopped cucumber; set aside.
  2. Process remaining ingredients in a food processor or blender until puréed.
  3. Transfer all ingredients to a large bowl and stir.
  4. Refrigerate until ready to serve. Enjoy!


Fresh basil is a lovely addition + makes a beautiful garnish!

Cucumber + Watermelon Gazpacho

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