Macadamia Free Watermelon Gazpacho with Mint
Bright, refreshing, and built entirely from produce and pantry staples, this chilled soup is the kind of thing you'll want to make on repeat all summer long. Sweet watermelon blends with ripe tomatoes, crisp cucumber, and a kick of jalapeño for a bowl that's simultaneously cooling and lively. A squeeze of fresh lime juice and a handful of mint push the flavor somewhere genuinely exciting — fruity but savory, spicy but clean. Straining the blended mixture through a fine-mesh sieve gives the final soup a silky, restaurant-worthy texture that feels far more impressive than the effort involved. Since every ingredient here is whole and unprocessed, there's zero guesswork about what's actually in your bowl — no hidden nut oils, no ambiguous "natural flavors" to second-guess. A drizzle of good olive oil and a pinch of flaky sea salt right before serving pull everything together beautifully. It's the kind of no-cook recipe that makes a stunning starter or a light lunch straight from the fridge.
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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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