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Charlene Richardson

A New Recipe to Try... Cucumber Gazpacho with Watermelon and Mint

I wanted to share this recipe with you! I made it earlier this week and has easily become a

favorite! After having an abundance of cucumbers, I found the recipe below from the Food Network. I also made some changes/additions that I will share as well!


Ingredients:

  • 1 bunch mint, chopped (about 1 ½ cups)

  • 4 large English cucumbers, peeled and chopped

  • 2 ⅓ cups seeded and diced watermelon

  • 1 cup plain Greek yogurt

  • ½ small sweet onion, thinly sliced

  • 2 tablespoons chopped fresh cilantro

  • 3 tablespoons lemon juice

  • 1 teaspoon grated fresh ginger

  • ½ teaspoon cayenne pepper

  • Kosher salt

  • ⅓ cup crumbled feta

  • ½ cup pepitas, toasted

  • chili-infused oil, for garnish


  1. Reserve 2 tablespoons of mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper, and 2 teaspoons salt. In a small bath, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.

  2. Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 bowls and top with feta, toast the pepitas remaining watermelon, reserved mint and a drizzle of chili infused oil. 


***Changes/ Additions I made: I did not have pepitas or chili-infused oil. Using things I have in the garden, I sauteed okra and shishito peppers and added that to the top with feta cheese. The salt I used is from Redmond Life.  


If you give this a try, let me know what you think!


Until next time,

Charlene



Thiessen, T. (2015, July 8). Cucumber gazpacho with watermelon and mint. Food Network. https://www.foodnetwork.com/recipes/cucumber-gazpacho-with-watermelon-and-mint-2776511 

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