Cucumber Gazpacho with Watermelon and Mint
Cucumber Gazpacho with Watermelon and Mint
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 192
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 10
- Cholesterol
- 14
- Sodium
- 905
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 192
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 10
- Cholesterol
- 14
- Sodium
- 905
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
1 bunch mint, chopped (about 1 1/2 cups)
4 large English cucumbers, peeled and chopped
2 1/3 cups seeded and diced watermelon
1 cup plain Greek yogurt
1/2 small sweet onion, thinly sliced
2 tablespoons chopped fresh cilantro
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
Kosher salt
1/3 cup crumbled feta
1/2 cup pepitas, toasted
Chili-infused oil, for garnish
Directions
- 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.
- 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 chili infused oil.
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