Pork Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little fiery, this chilled soup is the kind of dish that makes summer feel effortless. Ripe watermelon blends with fresh tomatoes, cucumber, and red bell pepper to create a silky base that's bright and deeply refreshing, while jalapeño and lime juice give it a lively kick that keeps every spoonful interesting. A handful of fresh mint woven right into the blend ties everything together with an herbal lift that feels genuinely elegant. The whole thing gets strained until it's perfectly smooth, then chilled until ice cold — which means it's actually better if you make it ahead and let it rest in the fridge. Every single ingredient here is naturally plant-based and free from any animal products beyond a drizzle of good olive oil, so there's zero guesswork about what's in the bowl. It's the kind of recipe that looks impressive at a dinner party but asks almost nothing of you beyond a blender and a little patience. Finish it with flaky sea salt and a few extra watermelon cubes, and you've got a starter that's as beautiful as it is delicious.
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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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