Lupin Free Watermelon Gazpacho with Mint
Few things hit harder on a sweltering day than a bowl of ice-cold soup that tastes like summer in liquid form. This gazpacho blends sweet watermelon with ripe tomatoes, crisp cucumber, red bell pepper, and a kick of jalapeño into something that is simultaneously refreshing and complex. A squeeze of fresh lime juice and a handful of mint leaves brighten every sip, while a finishing drizzle of olive oil adds just enough richness to make it feel like a proper dish. Straining the blended mixture through a fine-mesh sieve gives the soup a silky, restaurant-worthy texture that is genuinely impressive for how little effort it takes. Because every ingredient here is a whole, recognizable fruit or vegetable, there is zero guesswork about hidden additives or flour-based thickeners sneaking into the bowl — it is naturally free of lupin in every sense. Serve it straight from the fridge with a few extra watermelon cubes and a pinch of flaky sea salt for a presentation that looks far more involved than it actually is.
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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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