Tree Nut Free Watermelon Gazpacho with Mint
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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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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