Cashew Free Watermelon Gazpacho with Mint
Few things hit harder on a hot day than a bowl of ice-cold gazpacho, and this watermelon version is genuinely stunning — sweet, bright, and just a little spicy from the jalapeño. Ripe tomatoes, crisp English cucumber, and red bell pepper round out the watermelon base, while fresh mint and lime juice keep every sip feeling clean and alive. The whole thing gets blended smooth and strained through a fine-mesh sieve, so the texture is silky and restaurant-worthy without any complicated technique. A drizzle of good olive oil and a pinch of flaky sea salt right before serving take it from refreshing to truly special. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, produce-driven cooking. It's the kind of dish that looks impressive at a dinner party but honestly couldn't be simpler to pull together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!