Mediterranean Diet Friendly Watermelon Gazpacho with Mint
Few things hit harder on a hot day than a bowl of cold, silky soup that tastes like summer in liquid form. This chilled gazpacho layers sweet watermelon with ripe tomatoes, crisp cucumber, and a gentle kick of jalapeño, all brightened by fresh lime juice and a handful of mint. A drizzle of extra-virgin olive oil ties everything together in that deeply satisfying way that makes Mediterranean-style eating so effortless and craveable. The blender does most of the heavy lifting, and straining the soup through a fine-mesh sieve gives it that restaurant-smooth finish you'd never expect from such a simple process. Every ingredient here — the fresh vegetables, the good olive oil, the herbs — aligns naturally with a plant-forward, whole-food approach, so there's nothing to swap or second-guess. Serve it straight from the fridge with a few extra watermelon cubes on top and a pinch of flaky salt, and it's honestly hard to believe something this refreshing takes so little effort.
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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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