Melon Gazpacho with Cucumber & Lime

Melon Gazpacho with Cucumber & Lime
DifficultyBeginner
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This elegant gazpacho blends juicy melon (cantaloupe or honeydew), crisp cucumber, lime juice, and a hint of herbs and spice for a beautifully chilled soup with a smooth texture and bright finish. It’s hydrating, light, and ideal for summer entertaining or a garden lunch.

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 4 cups cubed ripe melon (cantaloupe or honeydew), chilled
 1 cup peeled, seeded cucumber, chopped
 ¼ cup lime juice (about 2 limes)
 2 tbsp olive oil
 1 small shallot, finely chopped
 1 clove garlic, minced
 2 tbsp fresh mint or basil, chopped
 ¼ tsp ground cumin (optional for depth)
 Pinch of chili flakes or jalapeño, minced (optional for heat)
 Salt and freshly ground pepper, to taste
 ¼ cup cold water (as needed, to thin)
For Garnish
 Cucumber ribbons or curls
 Melon balls or diced melon
 Mint or basil leaves
 A drizzle of olive oil or lime zest
 Optional: microgreens, toasted pumpkin seeds, or feta crumbles
Blend the Soup
1

  1. In a blender or food processor, combine:

    • Melon cubes

    • Cucumber

    • Lime juice

    • Shallot

    • Garlic

    • Mint or basil

    • Olive oil

    • Optional: chili, cumin

  2. Blend until smooth and creamy. If too thick, add a little cold water to adjust consistency.

  3. Season with salt and pepper to taste.

Chill
2

  1. Transfer soup to a container and chill for 30–60 minutes.
    (The flavors will intensify and mellow slightly with time.)

Serve
3

  1. Stir soup before serving.

  2. Pour into chilled bowls or glasses.

  3. Garnish with your favorite combination of:

    • Melon or cucumber balls

    • Mint or basil

    • Olive oil drizzle

    • Lime zest

    • Chili flakes or a crack of black pepper

Tips for Success
4

  • Choose a ripe melon that’s sweet and fragrant—bland fruit = bland gazpacho.

  • Chill all ingredients ahead for maximum cold and minimal wait time.

  • Use a high-speed blender for the smoothest texture.

Variations
5

  • Add a splash of coconut milk for a creamier tropical note.

  • Blend in Greek yogurt or silken tofu for added protein and body.

  • Want it savory? Add a few cherry tomatoes and swap basil for cilantro.

Suggested Pairings
6

  • Drink with: Sparkling water with lime, dry Riesling, or a white sangria

  • Serve with: Shrimp skewers, fresh baguette, or a light herbed quinoa salad

  • Occasions: Summer brunch, garden parties, spa lunches, chilled tasting menus

Ingredients

 4 cups cubed ripe melon (cantaloupe or honeydew), chilled
 1 cup peeled, seeded cucumber, chopped
 ¼ cup lime juice (about 2 limes)
 2 tbsp olive oil
 1 small shallot, finely chopped
 1 clove garlic, minced
 2 tbsp fresh mint or basil, chopped
 ¼ tsp ground cumin (optional for depth)
 Pinch of chili flakes or jalapeño, minced (optional for heat)
 Salt and freshly ground pepper, to taste
 ¼ cup cold water (as needed, to thin)
For Garnish
 Cucumber ribbons or curls
 Melon balls or diced melon
 Mint or basil leaves
 A drizzle of olive oil or lime zest
 Optional: microgreens, toasted pumpkin seeds, or feta crumbles
Melon Gazpacho with Cucumber & Lime
IngredientsDirections
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