Cucumber Melon Gazpacho
Preparation
20 MIN
Chilling
1 H
Output
4 appetizers

Cucumber Melon Gazpacho

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

  1. 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.

Topping

  1. Serve the gazpacho topped with the yogurt, mint and a drizzle of lime juice.