MSG Free Watermelon Gazpacho with Mint
Bright, refreshing, and built entirely from whole fresh ingredients, this chilled soup is summer in a bowl. Ripe watermelon and tomatoes form a naturally sweet, deeply flavored base, while cucumber, red bell pepper, and jalapeño add crunch, color, and just enough heat. Fresh lime juice and mint keep everything lively, and a drizzle of good olive oil at the end pulls it all together with a silky finish. Because every single ingredient here is whole and unprocessed, there's no need to scan labels for hidden additives or flavor enhancers — what you see is exactly what goes into the bowl. Straining the blended soup through a fine-mesh sieve gives it that elegant, restaurant-quality texture without any extra effort. It's the kind of dish that feels impressive but comes together with nothing more than a blender and a little patience while it chills. Serve it as a starter at a summer dinner party or a light lunch on a hot afternoon — either way, it disappears fast.
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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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