Coconut Free Watermelon Gazpacho with Mint
Sweet, juicy watermelon meets the bright heat of jalapeño and a handful of fresh mint in this chilled summer soup that tastes like a farmers market in a bowl. Everything gets blended smooth and strained through a fine-mesh sieve, giving you a silky, vibrant liquid that's genuinely stunning to look at — and even better to drink on a hot day. The lime juice keeps things lively, the olive oil adds just enough richness, and the shallot and red bell pepper round out the flavor so it never tips into one-note sweetness. Many chilled soups and tropical-leaning recipes sneak in coconut milk or coconut water for body, but this one builds all its depth from whole vegetables and fruit alone — no substitutions needed. A finishing drizzle of good olive oil and a pinch of flaky sea salt right before serving pulls the whole thing together beautifully. Make it ahead, let it chill, and you've got an effortless starter or light lunch that feels genuinely impressive without much work at all.
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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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