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Fresh Watermelon Gazpacho Recipe with Feta and Mint Drizzle

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A vibrant, refreshing summer soup blending fresh watermelon with crisp cucumber, red bell pepper, and a tangy feta crumble topped with a bright mint and honey drizzle. Perfectly chilled, this easy gazpacho is a sweet-savory crowd-pleaser.

Ingredients

Scale
  • 4 cups seedless watermelon, cubed (about 600 grams)
  • 1 medium English cucumber, peeled and chopped (about 200 grams)
  • 1 small red bell pepper, seeded and diced (about 120 grams)
  • 1/4 cup red onion, finely chopped (about 40 grams)
  • 2 tablespoons fresh lime juice (30 ml)
  • 3 tablespoons extra virgin olive oil (45 ml)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (about 75 grams)
  • About 10 fresh mint leaves, roughly chopped
  • 1 teaspoon honey (7 ml)
  • 1 tablespoon olive oil (15 ml) for mint drizzle

Instructions

  1. Prep the produce: Cube 4 cups of seedless watermelon, peel and chop 1 medium English cucumber, dice 1 small red bell pepper, and finely chop 1/4 cup red onion.
  2. Blend the base: In a blender, combine watermelon, cucumber, bell pepper, and red onion. Add 2 tablespoons fresh lime juice and 3 tablespoons extra virgin olive oil. Blend on high until smooth and silky.
  3. Season the soup: Pour the blended mixture into a large bowl. Season with sea salt and freshly ground black pepper to taste, starting with 1/2 teaspoon salt and a few grinds of pepper. Stir gently and taste to balance flavors.
  4. Chill the gazpacho: Cover and refrigerate for at least 30 minutes or overnight to meld flavors and chill thoroughly.
  5. Prepare the feta crumble: Crumble 1/2 cup feta cheese into a small bowl. Optionally mash gently for creamier texture.
  6. Make the mint drizzle: Finely chop about 10 fresh mint leaves. Mix with 1 teaspoon honey and 1 tablespoon olive oil until glossy and fragrant.
  7. Serve: Ladle chilled gazpacho into bowls or glasses. Sprinkle feta crumble on top and drizzle with mint and honey oil. Garnish with whole mint leaves if desired.

Notes

Use seedless watermelon for smooth blending. Peel cucumber to avoid bitterness. Do not over-blend to prevent frothiness. Season gradually with salt. Make mint drizzle fresh before serving. Chill soup thoroughly for best flavor. Stir in extra lime juice and salt if flavors seem flat after chilling. Serve in pre-chilled bowls to keep soup cold longer. Store leftovers in airtight container in fridge up to 2 days; stir and add lime juice before serving. Not recommended to reheat.

Nutrition

Keywords: watermelon gazpacho, summer soup, cold soup, feta, mint drizzle, refreshing, easy recipe, healthy, gluten-free, vegetarian

Find it online: https://twirltaste.com/fresh-watermelon-gazpacho-recipe-with-feta-and-mint-drizzle-easy-summer-soup/