Print

Watermelon Gazpacho with Mint

watermelon gazpacho with mint - featured image
Print Recipe

A super simple, refreshing, and hydrating no-cook soup perfect for busy weeknights. This watermelon gazpacho blends sweet watermelon with fresh mint and a hint of vinegar for bright, clean flavors.

Ingredients

Scale
  • 4 cups seedless watermelon, diced (about 600g / 1.3 lbs)
  • 1 medium English cucumber, peeled and chopped (about 200g / 7 oz)
  • ¼ cup fresh mint leaves (about 10g)
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins:
  • 1 small jalapeño, seeded and chopped
  • Feta cheese, crumbled (for topping)
  • Toasted pumpkin seeds (for topping)

Instructions

  1. Prep your ingredients (5-7 minutes): Dice the seedless watermelon into chunks, peel and chop the cucumber, finely chop the red onion, and tear the mint leaves. Juice the limes and measure out the vinegar and olive oil.
  2. Soak the onion (optional, 10 minutes): If you want to mellow the onion’s bite, soak the chopped onion in cold water for about 10 minutes, then drain.
  3. Blend the base (3-5 minutes): In your blender or food processor, combine the watermelon, cucumber, mint leaves (reserve a few for garnish), soaked onion, lime juice, red wine vinegar, olive oil, salt, and pepper. Blend on high until smooth and creamy—about 1-2 minutes.
  4. Taste and adjust seasoning (2 minutes): Taste the gazpacho and adjust salt, vinegar, or add a touch of honey if needed to balance flavors.
  5. Chill (at least 1 hour): Pour the soup into a large bowl, cover, and refrigerate for at least one hour to let flavors meld and chill.
  6. Serve: Stir gently, ladle into bowls, and garnish with reserved mint leaves, a drizzle of olive oil, and optional feta or toasted pumpkin seeds. Enjoy immediately.

Notes

Use ripe, sweet watermelon for best flavor. Soaking the onion mellows its sharpness but is optional. Adjust seasoning after blending. The soup tastes better after chilling at least an hour or overnight. Store covered in the fridge up to 3 days. For chunkier texture, blend less or pulse. Frozen watermelon cubes can be used to chill the soup while blending.

Nutrition

Keywords: watermelon gazpacho, mint soup, refreshing soup, no-cook recipe, summer soup, healthy soup, vegan soup, gluten-free soup

Find it online: https://evabakery.com/watermelon-gazpacho-with-mint-easy-refreshing-recipe-for-busy-weeknights/