Paraben Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little spicy, this chilled soup is the kind of dish that makes summer feel effortless. Ripe watermelon and fresh tomatoes form a silky base, while jalapeño and lime juice add a bright kick that keeps every sip interesting. A handful of fresh mint lifts the whole bowl with an herbal freshness that pairs beautifully with the fruity depth of the blended vegetables. The blending and straining process creates a remarkably smooth, restaurant-worthy texture using nothing but whole, recognizable ingredients — no additives, no preservatives, no mystery components. For anyone navigating sensitivities to synthetic compounds commonly found in processed foods and cosmetic-adjacent additives, cooking from scratch with produce this clean is exactly the kind of approach that takes the guesswork out of eating well. It comes together in a blender, chills in the fridge, and arrives at the table looking stunning with a drizzle of olive oil and a few torn mint leaves on top. This is the recipe to make when you want something that feels fancy but demands almost no effort at all.
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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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