Few things hit harder on a hot day than a bowl of cold, vibrant soup that tastes like summer in every sip. This watermelon gazpacho layers sweet, juicy melon with ripe tomatoes, crisp cucumber, and a gentle kick of jalapeño for a flavor combination that is refreshing, a little bold, and completely addictive. Fresh lime juice and a handful of mint leaves brighten everything up, while a drizzle of good olive oil at the end adds just enough richness to make it feel like a proper dish rather than a glorified juice. The whole thing comes together in a blender and gets strained to a silky, restaurant-worthy texture — no thickeners, no stabilizers, no additives of any kind. That makes it a natural fit for anyone avoiding xanthan gum, since the recipe achieves its smooth, pourable consistency purely through blending and straining whole, real ingredients. A short chill in the fridge lets the flavors meld and deepens that gorgeous rosy color before you ladle it into bowls. Finish with flaky sea salt, a few extra mint leaves, and some small watermelon cubes for a presentation that looks far more impressive than the effort required.
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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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