Pecan Free Watermelon Gazpacho with Mint
Sweet, juicy watermelon meets the bright tang of fresh tomatoes and lime in this chilled summer soup that tastes like a farmers market in a bowl. The jalapeño adds a gentle kick, the mint keeps everything cool and aromatic, and a final drizzle of olive oil pulls it all together into something that feels genuinely elegant. Blending everything smooth and then straining it through a fine-mesh sieve gives the gazpacho a silky, restaurant-quality texture that's hard to believe comes from such a simple process. Every ingredient here is whole and fresh — produce, herbs, citrus, and a splash of good olive oil — so there's nothing hidden to worry about, no processed additives, and absolutely no risk of sneaky nut cross-contamination. It's naturally free of tree nuts by design, not by substitution, which means the flavor doesn't compromise for a single second. Serve it ice cold with a few extra watermelon cubes floating on top and a pinch of flaky sea salt, and you've got a starter or light lunch that genuinely wows a crowd on a hot day.
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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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