Artificial Flavors Free Watermelon Gazpacho with Mint
This chilled soup is the kind of thing that makes summer feel effortless — sweet, juicy watermelon blended with ripe tomatoes, crisp cucumber, and a little heat from jalapeño into something that tastes genuinely refreshing and a little unexpected. The fresh mint and bright lime juice tie everything together with a clean, herby lift that no bottled flavoring could ever replicate. Every single ingredient here is whole and real, which means you get pure, vibrant flavor without any of the synthetic additives that sneak into packaged soups or store-bought gazpachos. Blending everything smooth and then straining it through a fine-mesh sieve gives the final soup a silky, almost elegant texture that looks far more impressive than the effort involved. A drizzle of good olive oil and a pinch of flaky sea salt right before serving take it from simple to genuinely special. It's the kind of dish you can make ahead, stash in the fridge, and pull out when you want something that feels both light and a little luxurious.
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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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