Gluten Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little fiery, this chilled soup is summer in a bowl — the kind of dish that makes you wonder why you ever turned on the stove in the first place. Ripe watermelon and fresh tomatoes form a silky, vibrant base, while jalapeño and shallot add a gentle kick that keeps every spoonful interesting. A handful of fresh mint and a squeeze of lime juice brighten the whole thing up, and a final drizzle of good olive oil gives it a luxurious finish that feels genuinely restaurant-worthy. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just whole, fresh produce blended together and strained until impossibly smooth. The fine-mesh straining step is what sets this apart from a basic blended soup, giving it that elegant, almost translucent texture you'd expect from a proper gazpacho. It's the perfect make-ahead dish for a hot day, since it needs at least an hour in the fridge to chill down and let the flavors meld beautifully.
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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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