Xanthan Gum Free Watermelon Gazpacho with Mint
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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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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