Anti Inflammatory Watermelon Gazpacho with Mint
Few things hit harder on a hot day than a bowl of something cold, bright, and genuinely good for you. This chilled soup layers sweet watermelon with ripe tomatoes, crisp cucumber, and red bell pepper into something that tastes almost too vibrant to be this simple. A seeded jalapeño adds just enough heat to keep things interesting, while fresh lime juice and a handful of mint leaves lift the whole blend into something that feels almost effervescent. Extra-virgin olive oil ties it together with a subtle richness and brings its own well-documented anti-inflammatory benefits to the bowl. What makes this recipe work so well from a wellness standpoint is that every single ingredient pulls its weight. Watermelon, tomatoes, and bell pepper are all loaded with antioxidants like lycopene and vitamin C, while the olive oil helps your body actually absorb those fat-soluble compounds. There's no added sugar, no processed anything — just whole produce blended smooth and strained to a silky, restaurant-worthy finish. A drizzle of good olive oil and a pinch of flaky sea salt at the end make it feel genuinely special without any extra effort.
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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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