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close up overhead view of strawberry watermelon gazpacho in light green bowl topped with fresh basil.

Strawberry Watermelon Gazpacho

  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan


Our summery strawberry watermelon gazpacho is made with fresh strawberries and watermelon, cooling cucumber, ripe tomatoes, fiery jalapeño & basil. It's an easy to prepare crowd-pleasing summer appetizer.


  • 2 cups diced strawberries
  • 3 cups diced watermelon
  • 1 small beet, peeled and roasted*
  • 1 medium cucumber, peeled and diced (1-1 ¼ cups)
  • 1 roma tomato, quartered
  • 2-3 tbsp finely minced jalapeño, seeds removed 
  • 1 ½ tbsp freshly squeezed lime juice
  • 1 ½ tbsp red wine vinegar
  • ¾ cup diced red onion 
  • ½ cup fresh basil
  • ¼ cup fresh mint
  • 1 ¼ tsp fine kosher salt
  • ¼ cup olive oil


  1. Preheat oven to 375˚F / 190˚C.
  2. Wash and peel the beet, then dice. Place beet on a small piece of aluminum foil. Season with olive oil and salt, seal the foil and place on a sheet pan. Roast for 15-20 minutes, until fork tender. 
  3. Add the strawberries, watermelon, beet, cucumber, tomato, jalapeño, lime juice, red wine vinegar, onion, and salt to a blender. Blend for about 1 minute, until the ingredients are puréed.
  4. At the lowest speed, slowly stream in the olive oil. Blend for an additional 30-60 seconds until completely smooth.
  5. Add in basil and mint and continue blending until well incorporated. 
  6. Cover and chill for at least 2 hours. Serve with a drizzle of extra virgin olive oil and more fresh herbs. 


*If you want to skip roasting the beets, you can find pre-cooked beets in the produce section of many grocery stores. If you don't like beets, you can also feel free to leave them out. 

Chill out: This strawberry watermelon gazpacho definitely tastes best cold. We suggest chilling for at least 1-2 hours before serving.

Heat level: Adjust or leave out jalapeño based on spice tolerance.

To lessen the strength of the raw onion flavor, rinse your onions in a mesh colander under very hot water for 35-40 seconds and then under cold water for the same amount of time.  

Storage: store leftovers in an airtight container in the fridge for up to 4-5 days. This gazpacho tastes freshest within 24 hours, so we suggest not prepping more than you think you'll eat. 

Freezer storage: cover and store for up to 3 months in the freezer. Defrost overnight in the refrigerator, then blend before serving. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Blender
  • Cuisine: American


  • Serving Size: 1 Bowl
  • Calories: 220
  • Sugar: 16.1 g
  • Sodium: 759.5 mg
  • Fat: 14.6 g
  • Carbohydrates: 23.8 g
  • Fiber: 4.2 g
  • Protein: 2.7 g

Keywords: Strawberry watermelon gazpacho