Gut Friendly Watermelon Gazpacho with Mint
This chilled soup is the kind of thing you make once and immediately want to serve at every summer gathering. Sweet watermelon blends with ripe tomatoes, crisp cucumber, and a hint of jalapeño heat, then gets brightened with fresh lime juice and fragrant mint for a bowl that tastes genuinely alive. Straining the blended mixture through a fine-mesh sieve is the move that makes this recipe shine — it removes fibrous pulp and seeds, leaving behind a silky, easy-to-digest liquid that's gentle on a sensitive gut without sacrificing any of the bold flavor. The whole thing is built on raw fruits and vegetables with no processed additives, no heavy cream, and no ingredients that tend to cause digestive grief. Extra-virgin olive oil adds a satisfying richness and supports a healthy gut lining, while the fresh mint brings a cooling finish that makes every spoonful feel refreshing. Serve it ice-cold straight from the fridge, topped with a few extra watermelon cubes and a pinch of flaky sea salt, and it looks far more impressive than the effort involved.
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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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