Dairy Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little fiery, this chilled soup is the kind of thing you want to eat on a sweltering afternoon when turning on the stove feels like a personal offense. Ripe watermelon and fresh tomatoes form the base, blended smooth with cucumber, red bell pepper, jalapeño, and a generous hit of lime juice for brightness and heat. A handful of fresh mint woven in before blending gives the whole thing an herby lift that keeps it from tasting like straight fruit punch. Everything gets strained through a fine-mesh sieve, so the final texture is silky and refined — nothing chunky, nothing heavy. Because every ingredient here is a whole fruit, vegetable, or pantry staple, there's no dairy hiding anywhere, not in a cream swirl, not in a garnish, not anywhere. A drizzle of good olive oil and a pinch of flaky sea salt at the end add just enough richness to make each bowl feel genuinely elegant. It's effortless, plant-forward, and honestly one of the most refreshing things you can ladle up all summer.
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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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