Melon Cucumber Gazpacho Recipe
Refreshing and light, this Melon Cucumber Gazpacho is a delightful summer soup bursting with the flavors of watermelon, cucumber, and cantaloupe. Topped with a creamy yogurt mixture, it’s the perfect chilled dish for a hot day.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 2 hrs 15 mins
- Yield: 6 servings
- Category: Soup
- Method: Blending, Mixing
- Cuisine: International
- Diet: Vegetarian
Ingredients
Watermelon:
- 4 cups seeded cubed watermelon, 1-inch cubes
English Cucumber:
- 1 cup diced unpeeled English cucumber
Cantaloupe:
- 1 cup diced, seeded cantaloupe
Additional Ingredients:
- 1/4 teaspoon salt
- 1 small lemon, juiced
- 1 tablespoon minced fresh tarragon
- 1/3 cup plain reduced-fat Greek yogurt, such as Fage® 2%
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh mint
Instructions
- Blend Watermelon: Add watermelon to a blender or food processor, and pulse just until smooth but not completely liquified.
- Mix Ingredients: Combine watermelon puree, cucumber, cantaloupe, salt, lemon juice, and tarragon in a bowl. Cover and refrigerate until fully chilled, at least 2 hours.
- Prepare Yogurt Topping: Combine yogurt, basil, and mint in a small bowl.
- Serve: Pour gazpacho into cups or small bowls, top with a dollop of the yogurt mixture, and serve.
Notes
- For a twist, try adding a pinch of chili powder for a spicy kick.
- This gazpacho is best served chilled.
Find it online: https://marthatasty.com/melon-cucumber-gazpacho-recipe/
