Cucumber Gazpacho with Watermelon and Mint

Name: Cucumber Gazpacho with Watermelon and Mint
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings
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

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Level: Easy

Total: 2 hr 30 min (includes chilling time)
Active: 30 min

Yield: 6 servings

Level: Easy

Total: 2 hr 30 min (includes chilling time)
Active: 30 min

Yield: 6 servings

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

Watch how to make this recipe.

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.