Cold Chilled Watermelon Gazpacho with Cucumber and Mint

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A refreshing, chilled soup blending sweet watermelon with crisp cucumber and cooling mint for a perfect summer appetizer. This Mediterranean soup recipe (vegetarian, vegan), ready in about 10 minutes, pairs watermelon, cucumber, and fresh mint leaves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 watermelon, cubed and seeds removed
• 1 large cucumber, peeled and chopped
• 1/4 cup fresh mint leaves, loosely packed
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 small jalapeño, seeded and chopped (optional for mild heat)

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Blend on high speed for 1-2 minutes until the mixture is smooth and slightly frothy. Taste and adjust seasoning if needed.
3. 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.