Cucumber Gazpacho with Watermelon and Mint
Cucumber Gazpacho with Watermelon and Mint
Enjoy this quick and easy vegetarian soup recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 2 hours 20 minutes
  • Yield 6 servings
  • 1 bunch Mint, chopped (about 1½ cups)
  • 4 large English Cucumbers, peeled and chopped
  • 2⅓ 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
  • Chilli-infused oil, for garnish
  1. Reserve 2 tablespoons of the 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 teaspoon salt. In small batches, 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 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of Chilli infused oil

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