Cucumber Melon Gazpacho

Name: Cucumber Melon Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 cups (400 g) unpeeled and cubed cucumbers; 1 cup (160 g) honeydew melon or watermelon cubes; 1/4 cup (60 ml) plain yogurt; 2 tbsp (30 ml) lime juice; 12 fresh mint leaves; 1 green onion, coarsely chopped; 1/4 cup (60 ml) plain yogurt; Fresh mint leaves, as desired; Lime wedges, as desired

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Preparation 20 min
Chilling 1 h
Makes 4 appetizers

This cold soup blends inspirations: half Spanish gazpacho and, with a refreshing mix of yogurt, cucumber and mint, half Indian raita. When melons are at peak sugary and juicy ripeness, almost any variety will shine in this recipe. We’re particularly fond, however, of honeydew, canary melon and yellow watermelon.

Featured in RICARDO Magazine BACK TO SCHOOL 2017

Vegetarian
Nut-free
Gluten-free
Egg-free

Cucumber Melon Gazpacho

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Ingredients

Gazpacho

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Preparation

Gazpacho

Topping

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