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Watermelon Gazpacho with Mint

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizers
Cuisine Spanish-Inspired
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Soup Base
  • 4 cups seedless watermelon, cubed
  • 1 medium cucumber, peeled u0026 chopped
  • 1 medium tomato, chopped (optional but recommended)
  • 1 small red bell pepper, chopped
  • 1/4 small red onion
  • 2 tbsp fresh lime juice (or lemon juice)
  • 2–3 tbsp fresh mint leaves
  • 2–3 tbsp extra virgin olive oil
  • 1/4 tsp sea salt, plus more to taste
  • Black pepper, to taste
  • Optional Additions
  • 1 tbsp red wine vinegar (for more tang)
  • 1–2 tsp honey or agave (if watermelon isn’t sweet enough)
  • Pinch of cayenne or jalapeño (for heat)
  • Garnishes
  • Diced cucumber u0026 watermelon
  • Mint sprigs
  • Olive oil drizzle
  • Crumbled feta (optional)

Instructions
 

  • Prep the produce : Cube watermelon and chop cucumber, peppers, tomato u0026 onion.
  • Blend the base : Place most of the fruit u0026 veggies into the blender with olive oil, lime juice, mint, salt, and pepper.
  • Adjust texture : Blend until smooth. If too thick, add a splash of cold water.
  • Season the flavor : Taste → adjust sweetness, acidity, or salt.
  • Chill completely : Refrigerate at least 1 hour (overnight even better!).
  • Serve and garnish : Pour into bowls or glasses; top with diced fresh veggies and mint.