Sweet, cooling, and just a little spicy, this blended cold soup is the kind of dish that makes a hot day feel instantly more manageable. Ripe watermelon and fresh tomatoes form the base, while cucumber, red bell pepper, shallot, and jalapeño add layers of savory depth that keep it from tasting like a smoothie. A splash of lime juice and a handful of fresh mint tie everything together with a brightness that's hard to resist. The whole thing gets strained through a fine-mesh sieve, so the final texture is silky and refined — nothing chunky, nothing heavy. Grain-free soups like this are naturally a great fit for anyone avoiding rye, since every ingredient here is a whole fruit, vegetable, or pantry staple with zero grain concerns to navigate. Chilling it for at least an hour before serving is the move that really elevates it, letting the flavors meld and the temperature drop to that perfect icy-cold finish. A drizzle of good olive oil and a pinch of flaky sea salt right before serving make it feel genuinely restaurant-worthy.
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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.
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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