Soy Free Watermelon Gazpacho with Mint
Sweet, cooling, and just a little bit spicy, this chilled soup is the kind of thing you want to sip on a sweltering afternoon when turning on the stove feels like a crime. Ripe watermelon and tomatoes form the base, blended smooth with cucumber, red bell pepper, shallot, and jalapeño for a flavor that's bright and layered without being complicated. Fresh mint and a generous squeeze of lime juice keep everything tasting alive and vibrant, while a drizzle of extra-virgin olive oil adds just enough richness to round it all out. Straining the blended mixture through a fine-mesh sieve gives the finished soup a silky, restaurant-worthy texture that feels genuinely impressive for how little effort it takes. Every single ingredient here is naturally free of soy — no swaps, no substitutions, just clean whole produce and good olive oil doing all the work. A pinch of flaky sea salt and a few extra mint leaves on top make it look as good as it tastes. Make it ahead, keep it cold, and let the fridge do the rest.
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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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