I’m thrilled to share this recipe—I entered a summer soup contest in a Facebook group and won! There were over 150 delicious entries, and I’m so happy my recipe made it to the top. I want to share both my excitement and this refreshing recipe with you.
Here’s a quick introduction to the soup and why it’s ideal for hot weather.
Gazpacho is a traditional Spanish soup, typically made with ripe tomatoes, fresh vegetables, olive oil, and simple seasonings. The best part: it’s served cold. So don’t be afraid to enjoy soup in summer—gazpacho is light, refreshing, and perfect for warm days.
Gazpacho is easy to prepare, requires little to no cooking, and is a great way to get more fruits and vegetables into your diet.
About my version
I’m a big fan of seasonal produce, and this idea came straight from a trip to the grocery store—my favorite inspiration. Since the contest theme was summer soups, I wanted ingredients that have cooling properties.
The first ingredient that popped into my head was watermelon—the quintessential summer fruit. With very high water content, watermelon helps lower body temperature and keeps you hydrated. I couldn’t imagine making a summer soup without it.
The next cooling ingredient I chose was fresh herbs—mint in particular. If you follow my blog, you already know I use herbs in almost everything. Mint brings a fresh, cooling lift to the soup.
Tomatoes are a classic gazpacho ingredient, so they naturally made their way into this recipe. As I started imagining the flavor, I realized the soup needed some crunch and texture—something I always love, even in soups. Cucumber was the perfect addition: another super cooling vegetable that adds crispness.
While gathering ingredients in my fridge, I found a packet of holy basil seeds (sabja/takmaria), the same seeds used in falooda. Basil seeds are considered highly cooling, so I added them, too.
I also had half a steamed beetroot on hand and a blood orange, so I included those as well. Blood orange adds a slightly tangy, complex note and is rich in vitamin C and other nutrients. I used ground fennel for a mild natural sweetness and cooling benefits, plus fresh lemon for brightness.
Making this gazpacho was fun, and the flavors balanced beautifully. I served it in a glass for a stylish presentation, garnished with mint and scooped watermelon balls.
Highlights
Almost no cooking required
Ready in minutes
Super healthy
Delicious and refreshing
No added sugar
Please try it and share your feedback. If you make this recipe, send your photos so I can feature them on my Facebook page.
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Print recipe
Watermelon gazpacho
Soup
Spanish
15 minutes
1 minute
16 minutes
2 – 3 glasses
Khushboo
Ingredients
- 4 teaspoon sweet basil seeds (approx)
- 2 cups cubed watermelon
- 1 small red tomato, chopped
- Steamed half a beet (optional)
- Juice of 1 blood orange (optional)
- 1 tablespoon extra virgin olive oil
- 2 teaspoon freshly squeezed lemon juice
- Pinch of cayenne pepper or red chili powder (optional)
- 1 teaspoon ground fennel (optional)
- 1 teaspoon balsamic vinegar (optional)
- 6–7 sprigs fresh mint leaves
- Rock salt to taste
- 1 teaspoon freshly grated ginger
- 1 tablespoon finely chopped cucumber (for crunch)
Instructions
-
Soak sweet basil seeds in 4 tablespoons of warm water and set aside. They will swell in about 10 minutes.
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Meanwhile, except for the soaked basil seeds, combine the watermelon, tomato, beet (if using), blood orange juice (if using), olive oil, lemon juice, fennel, balsamic vinegar, mint, salt, and grated ginger in a blender. Blend until smooth.
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Taste and adjust seasoning as needed. If you prefer a smoother texture, strain the soup through a sieve.
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Chill for a few hours if desired, or serve immediately.
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Spoon some soaked basil seeds into serving glasses, then pour the gazpacho over them.
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Just before serving, add the chopped cucumber for crunch and garnish with mint and melon balls if you like.
Notes
Nutrition
Serving:
3
g
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