Brazil Nut Free Watermelon Gazpacho with Mint
Sweet, juicy watermelon meets the bright tang of fresh tomatoes, cucumber, and lime in this chilled summer soup that tastes like a backyard garden at peak season. A touch of jalapeño gives it a gentle kick, while fresh mint keeps everything cool and aromatic — it's the kind of bowl that makes you wonder why you ever settled for a heavy meal on a hot day. Everything gets blended smooth and strained through a fine-mesh sieve, so the final texture is silky and refined rather than chunky or rustic. The ingredient list is refreshingly straightforward — fresh produce, good olive oil, and a squeeze of lime — so there's no need to scan labels or worry about hidden allergens sneaking in from processed or packaged items. It's naturally free from tree nuts of any kind, which means this is a genuinely worry-free dish for anyone navigating nut restrictions at the table. Serve it ice cold with a drizzle of olive oil, a pinch of flaky sea salt, and a few extra mint leaves, and it looks stunning enough to open a dinner party. Make it ahead, let it chill, and let the flavors deepen — this one only gets better with time.
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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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