Pistachio Free Watermelon Gazpacho with Mint
Few things hit harder on a sweltering day than a bowl of ice-cold soup that tastes like summer in liquid form. This blended beauty leans on ripe watermelon, fresh tomatoes, and crisp cucumber to build a base that's bright, juicy, and just a little fiery from a touch of jalapeño. A handful of fresh mint and a squeeze of lime pull everything together into something that feels almost too refreshing to be real. Straining the blended mixture through a fine-mesh sieve gives the final soup a silky, restaurant-worthy texture that's genuinely impressive for how little effort it takes. Tree nut concerns can make a lot of chilled summer dishes tricky — garnishes and blended soups especially tend to sneak in unexpected add-ins — but every single ingredient here is straightforward produce, olive oil, and seasoning, so there's nothing hidden to worry about. Finish each bowl with a drizzle of good olive oil, a pinch of flaky salt, and a few extra mint leaves, and you've got a starter or light lunch that looks stunning and tastes even better.
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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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