Paleo Watermelon Gazpacho with Mint

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Sweet, cooling, and just a little fiery, this chilled soup is the kind of dish that makes summer feel effortless. Ripe watermelon and fresh tomatoes form the base, blended smooth with cucumber, red bell pepper, jalapeño, and a generous handful of mint — then strained to a silky, vibrant liquid that practically glows in the bowl. A hit of fresh lime juice and good olive oil tie everything together with brightness and body. Every single ingredient here is whole and unprocessed, which means it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. After a long chill in the fridge, it comes together as something genuinely elegant — the kind of thing you'd expect at a nice restaurant, made entirely in your own blender. Finish each bowl with a drizzle of olive oil, a few torn mint leaves, and a pinch of flaky salt, and it looks as stunning as it tastes.

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Ingredients

4 servings

5 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
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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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