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Watermelon Gazpacho with Mint

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A refreshing twist on classic gazpacho featuring sweet watermelon, cucumber, tomato, and fresh mint — a chilled, no-cook soup perfect for hot summer days.

Ingredients

Scale
  • 4 cups seedless watermelon, diced
  • 1 medium cucumber, peeled, seeded and diced (about 1 cup)
  • 2 medium ripe tomatoes, cored and chopped (about 1½ cups)
  • ½ small red bell pepper, chopped (½ cup)
  • ¼ small red onion, chopped (¼ cup)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp red-wine vinegar
  • 2 tbsp fresh lime juice (about 1 lime)
  • ¼ cup packed fresh mint leaves, plus extra for garnish
  • ¼ tsp ground cumin
  • ¼ tsp sea salt, plus more to taste
  • ⅛ tsp freshly ground black pepper
  • Optional: crumbled feta or diced avocado for topping

Instructions

  1. Reserve 1 cup of the diced watermelon, ¼ cup cucumber, and ¼ cup tomato for garnish; set aside.
  2. In a blender combine the remaining watermelon, cucumber, tomato, bell pepper, red onion, olive oil, red-wine vinegar, lime juice, mint, cumin, salt, and pepper.
  3. Blend until very smooth, about 60-90 seconds, scraping down the sides as needed.
  4. Taste and adjust seasoning with additional salt, pepper, or lime juice.
  5. Transfer the soup to a pitcher or bowl, cover, and chill for at least 1 hour so the flavors meld and the soup is icy-cold.
  6. To serve, stir the gazpacho, ladle into chilled bowls, and top each portion with the reserved diced vegetables, watermelon, and a sprig of mint. Add optional feta or avocado if desired.

Notes

  • For a thinner consistency, blend in ¼–½ cup cold water before chilling.
  • Swap mint for basil or cilantro for a different herb profile.
  • Leftovers keep covered in the refrigerator for up to 3 days.
  • If your watermelon isn’t very sweet, add ½ tsp agave or honey (not vegan) to balance acidity.

Nutrition

Keywords: watermelon gazpacho, summer soup, chilled soup, vegan, mint

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