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.
When watermelon is in season, I love experimenting with different ways to use it. For years, I’ve heard it’s delicious grilled. I’ve also heard it can be wonderful in gazpacho.
This grilled watermelon gazpacho was the perfect way to try both at once! After one bite, I fell in love with the smoky flavor of this chilled vegan soup. It’s so refreshing on a summer day.
When you grill watermelon, it caramelizes the natural sugar of the fruit while adding that smokiness we know and love. For this recipe, 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!
How to make grilled watermelon gazpacho
This wonderful soup comes together in just a few simple steps. Let’s see how it’s done!
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.
Step 4: Grill the watermelon until nicely charred, about one minute per side.
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 remaining 1 tablespoon of olive oil. Pulse until the mixture is somewhat smooth, but still a bit chunky.
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 fraiche if you like, or enjoy it exactly as is.
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.
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:
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
Ingredients
- 2 tablespoons extra-virgin olive oil (divided)
- ½ teaspoon ancho chili powder (or chipotle chile powder)
- ½ teaspoon Kosher salt (divided)
- 3 pounds watermelon (sliced 1-inch thick)
- 1 medium tomato (peeled and coarsely chopped)
- ¾ cup English cucumber (peeled and chopped)
- ¼ cup fresh cilantro (chopped)
- ½ medium serrano chile (seeded and chopped)
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
Instructions
- Prepare your grill or grill pan.
- Slice teh watermelon into pieces that will fit on your grill.
- 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.
- 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.
- Transfer to a large bowl, then stir in the lime juice and red wine vinegar. Season to taste with salt.
- Refrigerate until thoroughly chilled, at least 4 hours.
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