Few things hit harder on a hot day than a bowl of ice-cold gazpacho, and this watermelon version with fresh mint is genuinely stunning. Sweet, juicy watermelon gets blended with ripe tomatoes, crisp English cucumber, red bell pepper, shallot, and a kick of jalapeño for a soup that's bright, a little spicy, and completely refreshing. A squeeze of lime juice and a handful of fresh mint leaves tie everything together with a flavor that feels both unexpected and totally natural. The whole thing gets strained through a fine-mesh sieve, so the texture is silky smooth rather than chunky — the kind of finish that makes it feel restaurant-worthy with almost zero effort. Every single ingredient here is whole, fresh, and plant-based, so there's no need to scan labels or worry about hidden tree nut oils sneaking in through a store-bought shortcut. Finish each bowl with a drizzle of good olive oil, a pinch of flaky sea salt, and a few extra mint leaves, and you've got something that looks as beautiful as it tastes. Make it ahead, keep it cold, and let the fridge do the work.
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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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