Gelatin Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little spicy, this chilled soup is the kind of thing you want waiting in the fridge on a sweltering afternoon. Ripe watermelon and fresh tomatoes form the base, blended smooth with cucumber, red bell pepper, jalapeño, and a generous handful of mint — then strained until the texture is silky and refined. A hit of fresh lime juice and a drizzle of good olive oil tie everything together with brightness and depth. Because this recipe is built entirely from whole fruits, vegetables, and pantry staples, there's nothing here that raises any concern about hidden animal-derived thickeners or setting agents — it's naturally free of gelatin without any substitutions required. The jalapeño adds a gentle kick that plays beautifully against the sweetness of the watermelon, and the mint keeps every sip feeling fresh. Serve it ice-cold with a few extra watermelon cubes and a pinch of flaky sea salt for a finish that looks as impressive as it tastes.
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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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