Cucumber-Watermelon Gazpacho

Coastal Living
Cucumber Watermelon GazpachoRecipe

Photo: Iain Bagwell Styling: Kellie Gerber Kelley

Cold soups may need an extra pinch of salt or squeeze of lime, so be sure to double-check the seasoning after your soup is well chilled.

Serves 6


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2 English cucumbers, halved lengthwise, seeds removed (about 1 1/2 lb.)
1 1/2 cups plain whole milk yogurt
3/4 cup chicken or vegetable stock
3/4 cup half-and-half
2 green onions, finely chopped (about 2 Tbsp.)
3 tablespoons finely chopped mint leaves
3 tablespoons finely chopped cilantro leaves
1 jalapeno chile, seeded and finely chopped (about 2 Tbsp.)
2 teaspoons grated fresh ginger
3 tablespoons lime zest, plus 2 tsp. fresh juice (2 to 3 limes), divided
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup finely chopped watermelon


Active: 25 Minutes
Total: 4 Hours, 25 Minutes

1. Shred cucumbers using the large holes of a box grater. Whisk together yogurt, stock, and half-and-half in a large bowl until smooth. Stir in shredded cucumber, green onions, mint, cilantro, jalapeno, ginger, 3 tablespoons lime juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.

2. Cover and chill 4 to 12 hours. Stir soup well, and, if desired, stir in remaining 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons lime juice. Top with watermelon.

Created date

March 2016