Wheat Free Watermelon Gazpacho with Mint

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Wheat Free Watermelon Gazpacho with Mint

Sweet, cooling, and just a little fiery, this chilled soup is the kind of thing you want waiting in the fridge on a sweltering afternoon. Ripe watermelon and fresh tomatoes form the base, blended smooth with cucumber, red bell pepper, shallot, and jalapeño for a bowl that's vibrant in both color and flavor. A hit of fresh lime juice and a handful of mint leaves lift everything, while a drizzle of good olive oil and a pinch of flaky sea salt at the end make it feel genuinely special. Every single ingredient here is naturally free of wheat — no swaps, no substitutions, no label-reading required. The blender does the heavy lifting, and straining the soup through a fine-mesh sieve gives it that silky, restaurant-quality texture that's hard to believe came from your own kitchen. It's best made ahead and chilled, so the flavors have time to meld into something even more refreshing than the sum of its parts. Serve it as a light starter, a midday pick-me-up, or a showstopper at your next summer gathering.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

5 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
Fresh Seedless Watermelon Mini Watermelon Seeded Whole Watermelon Organic Mini Seedless Whole Watermelon Red Seedless Watermelon
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!