Watermelon Gazpacho with Mint and Cucumber
A refreshing chilled watermelon gazpacho bursting with cool cucumber and fresh mint, perfect for playful summer lunches or light dinners. This Mediterranean-inspired soup recipe (vegan), ready in about 15 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, diced seedless watermelon
- 1 medium, peeled and chopped cucumber
- 1/4 cup, loosely packed fresh mint leaves
- 2 tbsp, fresh squeezed lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 small, seeded and minced (optional) 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 diced seedless watermelon, 1 medium peeled and chopped cucumber, 1/4 cup fresh mint leaves, and 1/2 small minced jalapeño (if using). Blend on high for 1-2 minutes until smooth.
- Step 2: Add 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse briefly to combine and adjust seasoning to taste.
- Step 3: Chill the gazpacho in the refrigerator for at least 1 hour to let the flavors meld and serve cold garnished with a sprig of mint and a drizzle of olive oil.
Frequently asked questions
How long does Watermelon Gazpacho with Mint and Cucumber take to make?
Total time is about 15 minutes (15 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 Watermelon Gazpacho with Mint and Cucumber?
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 seedless watermelon from drying out.
Can I substitute ingredients in Watermelon Gazpacho with Mint and Cucumber?
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 Watermelon Gazpacho with Mint and Cucumber 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 Watermelon Gazpacho with Mint and Cucumber 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.
