Citric Acid Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little spicy, this chilled soup is summer in a bowl — the kind of dish that feels fancy but comes together with nothing more than a blender and a fine-mesh strainer. Ripe watermelon and fresh tomatoes form the silky base, while jalapeño and shallot add a savory edge that keeps things interesting from the first sip to the last. A generous handful of fresh mint lifts the whole thing, and a drizzle of good olive oil at the end gives it that polished, restaurant-worthy finish. For anyone navigating citric acid sensitivities, this recipe is a genuine find — the brightness here comes entirely from fresh lime juice and naturally sweet produce, with no processed additives or preservatives hiding in the ingredient list. Straining the blended soup through a fine-mesh sieve is the move that transforms it from a smoothie into something genuinely elegant, with a clean, jewel-toned texture that looks stunning in the bowl. Serve it ice-cold with a few extra watermelon cubes and a pinch of flaky salt, and it becomes the kind of starter that makes guests ask for the recipe before they've even finished their portion.
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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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