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Watermelon gazpacho with feta cream f

Watermelon gazpacho with feta cream

A refreshing (and gluten-free) watermelon and tomato soup that’s best eaten cold. The feta cream and fried capers make it truly spectacular!
Course Appetizer, Soup
Cuisine gluten-free, Mediterranean
Keyword cold, gazpacho, soup, watermelon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author The Hungry Bites


  • For the soup:
  • 2 cups watermelon, cubed and without the seeds
  • 2 cups tomatoes
  • 1 persian cucumber, peeled and sliced
  • 5-8 basil leaves
  • 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Optional: some slices of chili pepper or a few drops Tabasco sauce

  • For the feta cream and capers:
  • 1/3 cup crumbled feta cheese
  • 1/4 cup Greek yogurt
  • 1-2 tablespoons olive oil
  • 2 Tablespoons capers, well drained

  • Basil leaves and balsamic vinegar cream for serving


  1. Drain the capers pressing gently onto a kitchen towel and transfer them to a small pan. Add the olive oil and cook over high heat until crispy and you can hear no sizzle (5-10 minutes). Set aside.

  2. Put the feta cheese in a bowl and mash it with a fork. Add one tablespoon yogurt at a time, mixing and mashing with the fork, until creamy. Refrigerate until needed.

  3. Transfer all the ingredients for the soup in a blender and blend until smooth (it may be best to start with a few pieces of watermelon first and then add all the rest).

    Taste the soup and adjust balsamic vinegar and seasonings to your taste.

    Chill in the fridge for 2-3 hours.

  4. Stir feta cream with a fork to loosen it up. Divide soup into 4 bowls and put 2 tablespoons of feta cream in each bowl. Garnish with basil leaves and capers and drizzle with a bit of balsamic cream.
  5. Eat!