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–+ servings

Melon Cucumber Gazpacho

This melon cucumber gazpacho is a fruity blend of pureed and chopped fresh produce, with a mint-yogurt topping. Serve this cold soup as an appetizer for a summer backyard cookout, brunch, or a light and refreshing snack.
Print Recipe
Prep Time 15 minutes
Total Time 2 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: American
Calories: 56
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 cups seeded watermelon, cut into 1-inch cubes
  • 1 cup diced English cucumber, unpeeled
  • 1 cup diced, seeded cantaloupe
  • 1/4 teaspoon salt
  • 1 small fresh 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

Method
 

  1. Add watermelon to a blender or food processor, and pulse just until smooth but not completely liquified.
  2. Combine watermelon puree, cucumber, cantaloupe, salt, lemon juice, and tarragon in a bowl. Cover and refrigerate until fully chilled, at least 2 hours.
  3. Combine yogurt, basil, and mint in a small bowl. Pour gazpacho into cups or small bowls, top with a dollop of the yogurt mixture, and serve.

Nutrition

Calories: 56kcalCarbohydrates: 13gProtein: 2gCholesterol: 1mgSodium: 99mgFiber: 1gSugar: 10g

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