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Grilled watermelon gazpacho is a unique and delicious twist on a classic! You’ll love the smoky flavor in this chilled vegan soup for a refreshing summertime meal.

Two bowls of Grilled Watermelon Gazpacho on table

When you grill watermelon, it caramelizes the natural sugar of the fruit while adding that smokiness we know and love. For this recipe, we will brush the slices with some oil and chile powder to give them a little sweet and spicy flavor combination.

After that, we simply puree the watermelon with most of the other ingredients, add some lime juice and red wine vinegar, then set it in the refrigerator. The hardest part is giving it enough time to chill before diving in.

For a refreshing bowl that’s bursting with rich and unique flavor, you have to try this twist on gazpacho. It’s low in calories, completely vegan, and irresistibly tasty!

Read more about watermelon nutrition: Watermelon & Diabetes: A Healthy Snack or a Sugar Bomb?

How to make grilled watermelon gazpacho

This wonderful soup comes together in just a few simple steps. Let’s see how it’s done!

Gazpacho ingredients laid out on a marble surface

Step 1: Prepare your grill or grill pan,

Step 2: Slice the watermelon into pieces that fit on the grill.

Step 3: In a small bowl, combine 1 tablespoon of olive oil with the chile powder. Brush both sides of the watermelon slices with the mixture, then sprinkle lightly with salt.

Watermelon slices being coted with oil and chili

Step 4: Grill the watermelon until nicely charred, about one minute per side.

Watermelon slices on a grill pan

Step 5: Transfer the grilled slices to a cutting board. Remove the rind and any seeds, then coarsely chop the flesh.

Step 6: In a food processor, combine the watermelon, tomato, cucumber, cilantro, serrano chile, and the remaining 1 tablespoon of olive oil. Pulse until the mixture is somewhat smooth, but still a bit chunky.

Gazpacho in food processor seen from above

Step 7: Transfer to a large bowl, then stir in the lime juice and red wine vinegar. Season to taste with salt.

Step 8: Refrigerate until thoroughly chilled, at least 4 hours.

Once your gazpacho has had enough time to properly chill, you’re ready to enjoy! You can add crème fraîche if you like, or enjoy it exactly as is.

Bowl of gazpacho on table, seen from above

Tips for making the best soup

When you prepare the watermelon for the grill, make sure you cut thick slices. I also recommend grilling more than you need for the gazpacho because there will most likely be some snacking!

I recommend using a food processor to get the right texture for this soup. Depending on the quantity, you may need to blend it in two batches. I’ve also tried using a blender, which worked well, but the soup didn’t have the nice chunks I was looking for.

Storage

I love having extra gazpacho waiting for me! Since you enjoy this dish chilled anyway, it’s so easy to grab a bowl when I want a quick meal or snack.

Leftover soup can be stored in an airtight container in the refrigerator. When stored properly, it will stay fresh for up to a week.

Table with big bowl and two smaller bowls of gazpacho

Other refreshing soup recipes

Hot or cold, summer or winter, lunch or dinner — there’s never a bad time for soup! It’s so nice to whip up a big batch and have some ready to go in your fridge.

Here are a few of my favorite summertime soups I know you’ll love:

You can also take a look at my roundup of delicious low-carb soup recipes for more inspiration.

When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Grilled Watermelon Gazpacho

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Grilled watermelon gazpacho is a unique and delicious twist on a classic! You’ll love the smoky flavor in this chilled vegan soup for a refreshing summertime meal.
Author: Diabetic Foodie
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings

Ingredients 

  • 2 tablespoons extra-virgin olive oil, (divided)
  • 1/2 teaspoon ancho chili powder, (or chipotle chile powder)
  • 1/2 teaspoon Kosher salt, (divided)
  • 3 pounds watermelon, (sliced 1-inch thick)
  • 1 medium tomato, (peeled and coarsely chopped)
  • 3/4 cup English cucumber, (peeled and chopped)
  • 1/4 cup fresh cilantro, (chopped)
  • 1/2 medium serrano chile, (seeded and chopped)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar

Instructions

  • Prepare your grill or grill pan.
  • Slice the watermelon into pieces that will fit on your grill.
    3 pounds watermelon
  • In a small bowl, combine 1 tablespoon of olive oil with the chile powder. Brush both sides of the watermelon slices with the mixture, then sprinkle lightly with salt.
    2 tablespoons extra-virgin olive oil, 1/2 teaspoon ancho chili powder, 1/2 teaspoon Kosher salt
  • Grill the watermelon until nicely charred, about one minute per side.
  • Transfer the grilled slices to a cutting board. Remove the rind and any seeds, then coarsely chop the flesh.
  • In a food processor, combine the watermelon, tomato, cucumber, cilantro, serrano chile, and remaining 1 tablespoon of olive oil. Pulse until the mixture is somewhat smooth, but still a bit chunky.
    2 tablespoons extra-virgin olive oil, 1 medium tomato, 3/4 cup English cucumber, 1/4 cup fresh cilantro, 1/2 medium serrano chile, 3 pounds watermelon
  • Transfer to a large bowl, then stir in the lime juice and red wine vinegar. Season to taste with salt.
    2 tablespoons fresh lime juice, 1 teaspoon red wine vinegar
  • Refrigerate until thoroughly chilled, at least 4 hours.

Notes

This recipe is for 6 servings of gazpacho.
If you don’t have ancho chili powder, you can substitute chipotle chili powder instead.
Leftovers can be stored in an airtight container in the refrigerator for up to a week.

Nutrition Info Per Serving

Nutrition Facts
Grilled Watermelon Gazpacho
Amount per Serving
Calories
115
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
200
mg
8
%
Potassium
 
0
mg
0
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
18
g
* Percent Daily Values are based on a 2000 calorie diet.