Skip to main content

Watermelon Cucumber Gazpacho

  • Serves: 4-6
Idaho watermelons are famous for their sweet, juicy flesh and crisp texture, making them a refreshing summer staple. Jicama, a root vegetable that originated in Mexico, has found a new home in Idaho where its slightly sweet and crunchy texture make it a versatile ingredient in a range of dishes. Meanwhile, Idaho cucumbers are celebrated for their delicate, refreshing taste and firm, crunchy texture, which add a pleasant contrast to salads and soups. Together, these three ingredients form the basis of a delicious and refreshing Idaho watermelon cucumber jicama gazpacho, a cold soup that is perfect for hot summer days.



  • Place 3 cups of the watermelon chunks and 1 chopped cucumber, lime juice, honey and salt in a blender or food processor and puree.

  • Add additional 3 cups of watermelon chunks and process again until mixture is smooth.

  • Add the fresh basil and pulse a few times to incorporate the herb.

  • Pour soup into a large mixing bowl and stir in the 1 cup remaining diced watermelon, remaining ½ diced cucumber and jicama.

  • Chill soup in the refrigerator for several hours before serving.

  • Serve in chilled soup bowls and garnish with thin slices of watermelon and basil leaves.