Cold Chilled Watermelon Gazpacho with Cucumber and Mint
A refreshing, chilled soup blending sweet watermelon with crisp cucumber and cooling mint for a perfect summer appetizer. This Mediterranean-inspired soup recipe (vegetarian, vegan), ready in about 10 minutes, pairs watermelon, cucumber, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, cubed and seeds removed watermelon
- 1 large, peeled and chopped cucumber
- 1/4 cup, loosely packed fresh mint leaves
- 2 tbsp, freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 small, seeded and chopped (optional for mild heat) jalapeño
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 4 cups cubed watermelon, 1 large peeled and chopped cucumber, 1/4 cup fresh mint leaves, 2 tbsp freshly squeezed lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 small seeded and chopped jalapeño if using.
- Step 2: Blend on high speed for 1-2 minutes until the mixture is smooth and slightly frothy. Taste and adjust seasoning if needed.
- Step 3: Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow flavors to meld and serve cold with a garnish of mint leaves or small cucumber dice.
Frequently asked questions
How long does Cold Chilled Watermelon Gazpacho with Cucumber and Mint take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Chilled Watermelon Gazpacho with Cucumber and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep watermelon from drying out.
Can I substitute ingredients in Cold Chilled Watermelon Gazpacho with Cucumber and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Chilled Watermelon Gazpacho with Cucumber and Mint for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Chilled Watermelon Gazpacho with Cucumber and Mint vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
