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Watermelon Mint Gazpacho

Nothing cools off the dog days of summer like a bowl of this refreshing watermelon chilled soup. It's subtle sweetness, touch of mint and pretty pink color make it especially appealing.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    9 servings (2-1/4 quarts)


  • 1/2 cup sugar
  • 1/2 cup water
  • 12 cups seeded chopped watermelon
  • 2 cups chopped honeydew
  • 1/2 cup fresh mint leaves
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons sugar


  • In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature.
  • Working in batches if necessary, place the sugar mixture, watermelon, honeydew, mint, lime juice and salt in a food processor. Cover and process until smooth. Refrigerate for at least 2 hours.
  • Combine sour cream and sugar. Garnish each serving with topping.
Nutrition Facts
1 cup: 163 calories, 3g fat (2g saturated fat), 9mg cholesterol, 276mg sodium, 33g carbohydrate (31g sugars, 2g fiber), 2g protein.

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  • Karen
    Jun 17, 2020

    I just made this and wanted to pass on to everyone not to use a food processor. Watermelon is mostly water so the liquid goes down the center where the blade is and leaks out making a mess. I transferred it to a blender and it worked better. Nice flavor.