Watermelon Gazpacho with Cucumber & Mint
A vibrant, hydrating soup where watermelon slowly imbues the flavors of cucumber and mint, creating a chilled summer delight that refreshes without heaviness. This Mediterranean-inspired salad recipe (vegan), ready in about 25 minutes, pairs Watermelon, Cucumber, Red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 85 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 Watermelon
- 1/2 cup Cucumber
- 1/4 cup Red bell pepper
- 1/4 cup Fresh mint
- 2 tbsp Red wine vinegar
- 1 tbsp Olive oil
- 1/4 tsp Salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pulse 4 cups seedless watermelon (cubed) in a blender until smooth, then add 1/2 cup diced cucumber, 1/4 cup diced red bell pepper, and 1/4 cup packed fresh mint; blend until completely smooth with no visible chunks — the mixture should have a vibrant pink hue.
- Step 2: Transfer to a bowl, stir in 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/4 tsp salt; cover and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly.
- Step 3: Before serving, give the gazpacho a gentle stir, taste, and adjust seasoning if needed — the flavors should be bright, crisp, and balanced with a hint of minty freshness.
