Cucumber Melon Gazpacho

Cucumber Melon Gazpacho

  • 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.

Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 56)
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

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

  • Topping

Personal Note

To help you with this recipe

RICARDO Hand Blender

RICARDO Hand Blender

69.99 $

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

Shop now