Red Meat Allergy Friendly Watermelon Gazpacho with Mint

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Watermelon Gazpacho with Mint

This chilled soup is the kind of thing you make once and then crave every summer after that. Sweet watermelon blends with ripe tomatoes, crisp cucumber, and a kick of jalapeño into something that tastes bright, a little spicy, and completely refreshing. A squeeze of fresh lime juice and a handful of mint leaves tie everything together with an herby lift that keeps each spoonful interesting. The whole thing gets strained for a silky-smooth texture, then chilled until it's properly cold — which means it's actually better if you make it ahead. Every single ingredient here is plant-based and naturally free from red meat, so there's zero guesswork about what's in the bowl. It's the kind of no-cook, no-stress recipe that feels fancy enough for a dinner party starter but easy enough for a weeknight when it's too hot to turn on the stove.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

5 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
Fresh Seedless Watermelon Mini Watermelon Seeded Whole Watermelon Organic Mini Seedless Whole Watermelon Red Seedless Watermelon
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!