Celery Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little fiery, this blended soup is the kind of dish that makes summer feel effortless. Ripe watermelon and tomatoes form a silky base, brightened by fresh lime juice and a handful of mint, while jalapeño sneaks in a gentle heat that keeps every spoonful interesting. The blender does most of the heavy lifting, and straining the soup through a fine-mesh sieve gives it that gorgeous, restaurant-worthy texture. Chilling it for at least an hour lets all those bright flavors meld together beautifully, so patience is genuinely rewarded here. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden to second-guess. A drizzle of good olive oil and a pinch of flaky sea salt at the finish elevate the whole bowl without any fuss. It's the kind of no-cook recipe you'll want to keep on rotation all season long.
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!