No-Bake Watermelon and Mint Gazpacho
A chilled, vibrant gazpacho blending juicy watermelon with cucumber, fresh mint, and a hint of lime — perfect for cooling off on hot summer days. This spanish-inspired soups (vegan) ready in about 10 minutes pairs cubed seedless watermelon, medium, peeled and chopped cucumber, leaves fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 seedless watermelon
- 1 medium, peeled and chopped cucumber
- 15 leaves fresh mint leaves
- 3 tbsp fresh lime juice
- 1 small, seeded and chopped jalapeño pepper
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 4 cups seedless watermelon cubes, 1 medium peeled and chopped cucumber, 15 fresh mint leaves, 1 small seeded and chopped jalapeño pepper, and 3 tbsp fresh lime juice. Blend on high until smooth and slightly frothy.
- Step 2: With the blender running, slowly drizzle in 2 tbsp extra virgin olive oil until fully incorporated. Season with 3/4 tsp salt and 1/4 tsp black pepper, blending briefly to mix.
- Step 3: Pour the gazpacho into a large bowl or pitcher and refrigerate for at least 2 hours to chill and let the flavors meld.
- Step 4: Serve cold in chilled bowls or glasses, garnished with a few mint leaves or small watermelon cubes for contrast.
Frequently asked questions
How long does No-Bake Watermelon and Mint Gazpacho 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 No-Bake Watermelon and Mint Gazpacho?
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 cubed seedless watermelon from drying out.
Can I substitute ingredients in No-Bake Watermelon and Mint Gazpacho?
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 No-Bake Watermelon and Mint Gazpacho 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 No-Bake Watermelon and Mint Gazpacho vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
