Beat the summer heat with this vibrant chilled cucumber-melon gazpacho, blending crisp cucumbers and sweet melon into a light, refreshing cold soup. Mixing the two flavors creates a perfectly balanced base that’s both hydrating and satisfying.
A swirl of creamy minted yogurt lends a tangy, herbal lift, and a handful of crunchy toasted almonds adds the perfect textural contrast. With no cooking required, it’s ready in minutes—ideal for sunny afternoons.
Ingredients
FOR THE GAZPACHO
- 2 English cucumbers, peeled, seeded, and roughly chopped
- 2 cups ripe cantaloupe or honeydew melon, cubed
- 1/4 small red onion, roughly chopped
- 1 small garlic clove, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 to 4 tablespoons cold water (optional, to adjust consistency)
FOR THE MINTED YOGURT
- 1/2 cup plain Greek yogurt
- 1 tablespoon finely chopped fresh mint leaves
- 1 teaspoon fresh lemon juice
- Pinch of salt
TOPPINGS
- 1/4 cup toasted sliced almonds
- Fresh mint sprigs, for garnish
Instructions
- Peel, seed, and roughly chop the cucumbers, then cube the melon into large pieces.
- In a high-speed blender, combine cucumbers, melon, red onion, garlic, lime juice, olive oil, salt, and pepper.
- Blend on medium-high until mostly smooth, stopping to scrape down the sides; add cold water 1 tablespoon at a time to reach desired consistency.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Transfer the gazpacho to a container, cover, and refrigerate for at least 1 hour to chill and meld flavors.
- In a small bowl, whisk together Greek yogurt, chopped mint, lemon juice, and a pinch of salt until creamy and well combined.
- To serve, divide the chilled gazpacho among shallow bowls or soup plates.
- Use a spoon to drizzle or swirl the minted yogurt over each portion of gazpacho.
- Sprinkle toasted almonds over the top and garnish with fresh mint sprigs before serving.
Notes
Note: This gazpacho can be made 1–2 days ahead for enhanced flavor. Store the yogurt separately to keep it bright, and add the almonds just before serving.
For best flavor, blend the gazpacho until just smooth to retain a bit of texture. Avoid over-processing or the soup can become too watery.
If you prefer extra chill, freeze the soup for 10 minutes before serving or add a few small melon ice cubes to keep it cold without watering it down.
Substitute slivered pistachios or pine nuts if almonds aren’t available, and swap plain Greek yogurt for coconut yogurt for a dairy-free twist.
Leftovers keep in an airtight container for up to 2 days; store the yogurt separately and add almonds just before serving to maintain crunch.
