Watermelon and Mint Gazpacho

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

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 soup recipe (vegan), ready in about 10 minutes, pairs seedless watermelon, cucumber, 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Serve cold in chilled bowls or glasses, garnished with a few mint leaves or small watermelon cubes for contrast.