Rice Free Watermelon Gazpacho with Mint
Bright, refreshing, and built entirely from fresh produce, this chilled soup is summer in a bowl. Sweet watermelon blends with ripe tomatoes, crisp cucumber, and a kick of jalapeño for a flavor combination that feels both unexpected and completely natural. A squeeze of fresh lime juice and a handful of mint leaves pull everything together with a clean, herby finish that lingers in the best way. Straining the blended mixture through a fine-mesh sieve gives the final soup a silky, restaurant-quality texture that makes it feel far more impressive than the effort involved. Every single ingredient here is whole, fresh, and grain-free by nature, so there's nothing to swap or second-guess — no hidden starches, no thickeners, no fillers. Serve it ice-cold straight from the fridge, drizzled with good olive oil and a pinch of flaky salt, and it's the kind of dish that genuinely stops people mid-conversation. It works beautifully as a light starter or a standalone lunch 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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