Carrageenan Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little spicy, this chilled soup is the kind of dish that makes a hot day feel like a gift. Ripe watermelon and tomatoes form the base, blended smooth with cucumber, red bell pepper, shallot, and jalapeño for a flavor that's bright, complex, and deeply refreshing. A hit of fresh lime juice and a handful of mint leaves tie everything together with an herby lift that keeps each spoonful interesting. Straining the blended mixture through a fine-mesh sieve gives the final soup a silky, elegant texture that feels far more impressive than the effort involved. Every ingredient here is whole and unprocessed, which means none of the thickeners or stabilizers — like carrageenan — that sometimes sneak into packaged soups, broths, or store-bought gazpacho. A drizzle of good olive oil and a pinch of flaky sea salt at the end add just enough richness to round out all that acidity and sweetness. This is the kind of recipe you'll want to keep in your back pocket all summer long.
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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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