Mushroom Free Watermelon Gazpacho with Mint
Sweet, bright, and impossibly refreshing, this chilled soup is the kind of thing you want waiting in the fridge on a sweltering afternoon. Ripe watermelon and tomatoes form the backbone, while English cucumber, red bell pepper, jalapeño, and fresh mint layer in complexity that goes way beyond a simple fruit drink. A splash of lime juice and a drizzle of good olive oil tie everything together with just the right balance of acidity and richness. The whole thing gets blended smooth and strained through a fine-mesh sieve, so the final texture is silky and clean — no chunky bits, just pure, vibrant flavor. For anyone navigating a diet that cuts out fungi entirely, this recipe is a natural fit since every ingredient is a fresh fruit, vegetable, or pantry staple with zero mushroom-derived components to second-guess. Serve it ice cold with a few extra watermelon cubes, a scatter of mint, and a pinch of flaky sea salt for a presentation that looks far more impressive than the effort involved.
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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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