Nutmeg Free Watermelon Gazpacho with Mint
Sweet, juicy watermelon meets the bright acidity of ripe tomatoes and fresh lime in this chilled summer soup that practically tastes like a vacation. The jalapeño adds a gentle kick, the cucumber keeps things cool and refreshing, and a handful of fresh mint ties every sip together with an herby lift. Blending everything smooth and then straining it through a fine-mesh sieve gives the final soup a silky, restaurant-worthy texture that feels far more impressive than the effort involved. Warm-weather cooking doesn't get much easier — just blend, strain, chill, and serve. Because every ingredient here is a whole, fresh produce item or pantry staple, there's no need to scan labels or second-guess spice blends for hidden additives. A drizzle of good olive oil and a pinch of flaky sea salt right before serving elevate the whole bowl from simple to stunning. It's the kind of dish that disappears fast at a summer gathering, so consider making a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!