Shellfish Free Watermelon Gazpacho with Mint
Sweet, juicy watermelon meets ripe tomatoes, crisp cucumber, and a kick of jalapeño in this silky chilled soup that tastes like summer in a bowl. Fresh mint and bright lime juice tie everything together, giving it a refreshing lift that makes it feel both elegant and effortless. The blender does most of the heavy lifting, and straining the soup through a fine-mesh sieve gives it that smooth, restaurant-quality texture you'd never guess came from a home kitchen. Everything here is completely plant-based and naturally free from any seafood concerns — just clean, vibrant produce and good olive oil. It's the kind of dish that looks impressive at a dinner party but requires almost zero cooking, which is always a win. Serve it ice-cold straight from the fridge, finished with a drizzle of olive oil and a pinch of flaky salt, and watch it disappear fast.
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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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