Ginger Free Watermelon Gazpacho with Mint
Few things hit harder on a hot day than a bowl of ice-cold gazpacho, and this watermelon version is genuinely stunning — both to look at and to eat. Sweet, juicy watermelon blends with ripe tomatoes, crisp cucumber, and a kick of jalapeño for a soup that's refreshing, a little spicy, and surprisingly complex. Fresh mint and bright lime juice tie everything together, giving each spoonful a clean, herby lift that feels almost fancy without any real effort. Straining the blended mixture through a fine-mesh sieve is the move that makes this feel restaurant-worthy — silky smooth with zero chunky bits to interrupt the experience. Many store-bought or restaurant gazpachos sneak in ginger for extra zing, but this recipe builds all its depth from whole vegetables, citrus, and herbs, so there's nothing hidden to worry about. A drizzle of good olive oil and a pinch of flaky sea salt at the end are small touches that make a big difference. Make it ahead, let it chill, and it's basically ready to impress whenever you are.
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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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