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 soup recipe (vegan), ready in about 15 minutes, pairs seedless watermelon, cucumber, and fresh mint leaves for a weeknight-friendly dinner. 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 "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 seedless watermelon, diced
- 1 medium cucumber, peeled and chopped
- 1/4 cup fresh mint leaves, loosely packed
- 2 tbsp lime juice, fresh squeezed
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 small jalapeño, seeded and minced (optional)
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Equipment for this recipe
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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.
