Vegetarian Watermelon Gazpacho with Mint
Few things hit harder on a sweltering day than a bowl of cold, silky soup that tastes like summer in its purest form. This gazpacho leans on ripe watermelon and fresh tomatoes as its base, blending them with cucumber, red bell pepper, jalapeño, and a generous handful of mint into something that's simultaneously sweet, bright, and just a little fiery. A squeeze of fresh lime juice and a glug of good olive oil tie everything together before the whole thing gets strained to a beautifully smooth, vibrant consistency. The chilling step is non-negotiable — that hour in the fridge is what transforms it from a blended drink into a genuinely elegant chilled soup. Every single ingredient here is plant-based and whole, so there's no need to scrutinize labels or swap anything out to keep it meat-free. Finish each bowl with a drizzle of olive oil, a pinch of flaky sea salt, and a few extra mint leaves, and you've got something that looks like it came out of a restaurant kitchen with almost zero effort.
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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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