Low Sugar Watermelon Gazpacho with Mint
Watermelon is naturally sweet enough to carry an entire chilled soup without a single grain of added sugar in sight, and this vibrant gazpacho proves exactly that. Ripe tomatoes, crisp English cucumber, and a hit of jalapeño balance the fruit's sweetness with savory depth and a gentle kick, while fresh lime juice keeps everything bright and lively. A handful of mint leaves blended right into the base gives the whole thing a cooling, almost refreshing finish that feels tailor-made for a hot afternoon. Straining the blended mixture through a fine-mesh sieve is the move that takes this from smoothie territory to something genuinely elegant — silky, clean, and deeply satisfying. People watching their intake of added sugars often have to skip the sweeter cold soups and drinks on a menu, but every drop of sweetness here comes straight from whole fruit and vegetables. Finish each bowl with a drizzle of good olive oil, a pinch of flaky salt, and a few extra mint leaves, and you have a starter that looks like it came out of a restaurant kitchen.
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Learn more →Ingredients
4 servings
- 5 cups seedless watermelon, cut into 1-inch cubes (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 small red bell pepper, seeded and roughly chopped
- 1 small shallot, roughly chopped
- 1 small jalapeño, seeded and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh mint leaves, loosely packed, plus more for garnish
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
For serving
- small watermelon cubes, for serving (optional)
- flaky sea salt, for serving (optional)
Instructions
- 1
Combine the watermelon, tomatoes, cucumber, red bell pepper, shallot, jalapeño, lime juice, olive oil, mint leaves, salt, and black pepper in a blender. Blend on high speed until completely smooth, about 60 seconds.
- 2
Set a fine-mesh strainer over a large bowl and pour the blended soup through it, pressing gently with a spatula to extract as much liquid as possible. Discard the solids left in the strainer.
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