Pregnancy Friendly Watermelon Gazpacho with Mint
Chilled, vibrant, and bursting with summer sweetness, this blended soup is exactly the kind of no-cook meal that feels like a treat even on the most exhausting days. Watermelon and ripe tomatoes form a silky, refreshing base, while cucumber, red bell pepper, and a touch of jalapeño add depth and a gentle kick that keeps every spoonful interesting. Fresh lime juice and mint brighten the whole bowl, making it taste clean and lively rather than heavy — a welcome quality when appetite can be unpredictable. All the ingredients are whole, fresh, and straightforward, so there's no guesswork about what's actually going into your body. The jalapeño is seeded before blending, which keeps the heat mild and easy to enjoy without overwhelming your palate. A drizzle of extra-virgin olive oil and a pinch of flaky sea salt at the end add just enough richness and finish to make it feel genuinely elegant. Serve it cold straight from the fridge and it's the kind of dish that makes you feel nourished and refreshed all at once.
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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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