Name: Cucumber-Watermelon Gazpacho
Total time: 4 h 25 min
Yield: Serves 6
Ingredients: 2 English cucumbers, halved lengthwise, seeds removed (about 1 1/2 lb.); 1 ½ cups plain whole milk yogurt; ¾ cup chicken or vegetable stock; ¾ 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 ½ teaspoons kosher salt, divided; ¾ teaspoon black pepper, divided; 1 cup finely chopped watermelon

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.

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Cucumber-Watermelon Gazpacho

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