Cinnamon Free Watermelon Gazpacho with Mint
Sweet, juicy watermelon meets ripe tomatoes, crisp cucumber, and a kick of jalapeño in this silky chilled soup that tastes like summer in a bowl. Fresh lime juice and a handful of mint leaves tie everything together, giving it a bright, herbaceous lift that feels genuinely refreshing on a hot day. Because the whole thing gets blended and strained through a fine-mesh sieve, you end up with an impossibly smooth, vibrant liquid that looks as stunning as it tastes. Warm spices like cinnamon can sneak into unexpected places — spice blends, flavored vinegars, even some store-bought gazpachos — so making this from scratch with whole, straightforward ingredients keeps things clean and worry-free. Every component here is exactly what it says it is: fresh produce, olive oil, lime, and salt. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole bowl without complicating it. This is the kind of recipe you'll want to keep on rotation all season 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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