Vegan Watermelon Mint Gazpacho (Printable)

Vibrant chilled soup blending sweet watermelon, crisp cucumber, and fresh mint with zesty lime. Ready in 20 minutes.

# What You’ll Use:

→ Fresh Produce

01 - 5 cups seedless watermelon, cubed
02 - 1 large cucumber, peeled and chopped (approximately 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 fresh mint leaves for serving

# How-To:

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

# Expert Advice:

01 -
  • It requires zero cooking, which means your kitchen stays cool and you're eating within twenty minutes.
  • The bright, layered flavors hit different than anything else—sweet watermelon against herbal mint with lime cutting through like a bell.
  • It looks absolutely stunning in a bowl, and people are always shocked when you tell them it's completely plant-based.
02 -
  • Don't skip the chilling time because the flavors genuinely transform—a warm gazpacho tastes thin and one-dimensional, but a properly chilled one tastes like something intentional.
  • If your watermelon tastes bland, no amount of lime will save it; the quality of your fruit is everything here, so taste a slice before committing your whole batch to the blender.
03 -
  • English cucumbers are your friend here because they're less watery and don't leave you with a thin, weepy soup by the next day.
  • The moment you taste the finished, chilled gazpacho and that first hit of fresh mint and lime hits your palate—that's the moment you'll understand why people get excited about this soup.
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