Cucumber Melon Gazpacho

Name: Cucumber Melon Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 appetizers
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

3 stars (8) Rate this recipe

Preparation 20 MIN

Chilling 1 H
Servings 1
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.

Ingredients
Preparation

Ingredients

Gazpacho

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

Topping

1/4 cup (60 ml) plain yogurt
Fresh mint leaves, as desired
Lime wedges, as desired

Preparation

Gazpacho

In a blender, purée all the ingredients until smooth. Season with salt and pepper. Transfer to a large bowl and refrigerate for 1 hour or until completely chilled. Thin out with water, if desired. Adjust the seasoning.