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Side angle shot of watermelon, strawberry, and tomato gazpacho on a white background.
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5 from 10 votes

Watermelon Gazpacho with Strawberries

It’s a pretty pink watermelon, strawberry, and tomato gazpacho, that’s savory, subtly sweet and spicy, and feels like eating the deliciously fresh taste of summer in a bowl!!!
Prep Time15 mins
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Californian, Spanish
Servings: 6
Author: Daniela Gerson


  • 2 lb ripe red tomatoes cored, seeded, and coarsely chopped
  • 1 lb watermelon seeded and coarsely chopped 
  • 2 cups ripe strawberries coursely chopped
  • 1 red jalapeno seeded and coarsely chopped 
  • 2 garlic cloves
  • 4 ounces (about 2 slices) white sandwich, French, or Italian bread

    crusts removed, torn into rough 1-inch pieces

  • 1 lime juiced
  • 2 tablespoons red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pink peppercorns

Topping Suggestions

  • fresh corn, cherry tomatoes, diced cucumbers, diced watermelon, diced strawberries, flakey sea salt and pepper.


  • Prep fruits and veggies: coarsely chop tomatoes, watermelon, strawberries, jalapeno and garlic. 
  • Combine all ingredients except olive oil in a blender. Start blending, and slowly stream in olive oil while blending. Blend for 2-3 minutes, while adding in the olive oil in a slow stream, until desired consistency is reached.
  • Taste and season with extra salt, pepper, lime juice and vinegar if needed.
  • Cover and refridgerate for at least 2 hours, to chill completely.
  • Serve cold, topped with your desired garnishes.


  • When possible, buy local and organic fruits and veggies.
  • For best flavor, use only the ripest fruit (tomatoes, strawberries and watermelon).
  • For best results, don’t use breads that’s too flavorful (no rye or sourdough). We want the bread to soften and blend completely into the soup.
  • If you can’t find pink peppercorns, substitute with any color peppercorn (green or black). If no peppercorns can be found, sub in ground pepper.
  • To make the recipe gluten free, substitute the white bread for its gluten free counterpart.
  • Leftover gazpacho can be stored in an airtight container and refrigerated for up to 3 days.