Vegan Watermelon Mint Gazpacho (Printable)

A vibrant chilled blend of watermelon, cucumber, mint, and lime, perfect for warm days.

# What You'll Need:

→ Fresh Produce

01 - 5 cups seedless watermelon, cubed
02 - 1 large cucumber, peeled and chopped (about 1.5 cups)
03 - 1 medium red bell pepper, chopped
04 - 0.5 small red onion, chopped
05 - 0.25 cup fresh mint leaves, plus extra for garnish
06 - 2 tablespoons fresh cilantro leaves (optional)

→ Citrus

07 - Zest and juice of 2 limes

→ Pantry

08 - 2 tablespoons extra-virgin olive oil
09 - 0.5 teaspoon sea salt, or to taste
10 - 0.25 teaspoon freshly ground black pepper

→ Garnish

11 - Diced cucumber, watermelon, and mint leaves

# Directions:

01 - In a blender, combine the watermelon, cucumber, red bell pepper, red onion, mint leaves, cilantro if using, lime zest, and lime juice. Blend until smooth.
02 - Add olive oil, salt, and black pepper. Blend again until fully combined and silky.
03 - Taste and adjust seasoning. For a thinner consistency, add a few tablespoons of cold water and blend again.
04 - Transfer to a bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours to let flavors meld.
05 - Stir well before serving. Pour into bowls and garnish with diced cucumber, watermelon, and fresh mint leaves.

# Expert Advice:

01 -
  • Ready in just 20 minutes with zero cooking time
  • Perfect balance of sweet, tangy, and herbaceous flavors
  • Completely plant-based and allergen-friendly
  • Hydrating and light, ideal for hot summer days
  • Makes an impressive, colorful starter for entertaining
02 -
  • Use the ripest, sweetest watermelon you can find for the best flavor
  • Chill your serving bowls in the freezer for 15 minutes before serving
  • For an extra-refreshing touch, add an ice cube to each bowl just before serving
  • This gazpacho will keep well in the refrigerator for up to 3 days, making it perfect for meal prep
  • The flavor improves after sitting overnight, so consider making it a day ahead
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