Gluten Free Watermelon Gazpacho
Sweet, juicy watermelon meets ripe tomatoes, crisp cucumber, and a gentle kick of jalapeño in this vibrant chilled soup that tastes like summer in a bowl. Every ingredient here is naturally free of gluten — fresh produce, sherry vinegar, olive oil, and a handful of herbs — so there's no label-scanning or ingredient-swapping required. The blender does most of the heavy lifting, and straining the soup through a fine-mesh sieve gives it that silky, restaurant-quality texture that makes it feel far more impressive than the effort involved. A full hour in the fridge lets the flavors meld and deepen, so the payoff for a little patience is a bowl that's genuinely bright and balanced. Torn mint and basil on top add a fresh, aromatic finish, and an optional scatter of diced watermelon makes each serving look as good as it tastes. This makes four servings, so it's just as at home at a dinner party starter as it is a weekday lunch straight from the fridge.
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Learn more →Ingredients
4 servings
- 5 cups seedless watermelon, roughly chopped (about ½ small watermelon)
- 2 medium ripe tomatoes (about 12 oz total), cored and roughly chopped
- 1 medium english cucumber (about 10 oz), peeled and roughly chopped
- 1 medium red bell pepper, seeded and roughly chopped
- 1 small shallot, roughly chopped
- 1 small jalapeño, seeded and roughly chopped
- 3 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh mint leaves, torn, for serving
- 2 tbsp fresh basil leaves, torn, for serving
- ½ cup small-diced watermelon, for serving (optional)
Instructions
- 1
Combine the chopped watermelon, tomatoes, cucumber, red bell pepper, shallot, jalapeño, sherry vinegar, olive oil, salt, and black pepper in a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Set a fine-mesh strainer over a large bowl and pour the blended soup through it, pressing on the solids with a ladle or the back of a spoon until only dry pulp remains. Discard the pulp.
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