Honey Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little bit spicy, this chilled soup is the kind of dish that makes summer feel effortless. Ripe watermelon and fresh tomatoes form the base, blended smooth with cucumber, red bell pepper, shallot, and jalapeño for a bowl that's bright, savory, and genuinely refreshing. A hit of fresh lime juice and a handful of mint leaves tie everything together with an herby lift that keeps each spoonful interesting. The whole thing gets strained through a fine-mesh sieve, so the texture is silky and clean rather than chunky or pulpy. Every single ingredient here is naturally free of any sweeteners — no added sugars, no syrups, nothing processed — just whole produce doing all the heavy lifting. It's the kind of recipe that looks impressive at a dinner party but comes together in a blender with almost zero effort. Finish each bowl with a drizzle of good olive oil, a pinch of flaky salt, and a few extra mint leaves, and you've got something that tastes like it came from a restaurant kitchen.
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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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