Watermelon Cucumber Gazpacho with Mint

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I love all dishes that can fit into a bowl – stews, curries, grain bowls, oatmeal, even smoothies. And when it comes to summer eating I especially love cold soups.

This soup contains two of my favorite summer foods – watermelon and cucumbers. Not only are they low calorie and filling, they are so good for you. Watermelon is incredibly hydrating. I often make Watermelon Agua Fresca and sip it as a drink. It is also full of lycopene, the phytonutrient better known in tomatoes. Lycopene is very anti-inflammatory, great for heart health and bone health. Cucumbers are also full of antioxidants and phytonutrients,  making them very antiinflammatory and heart healthy.

All good reasons to eat your medicine!

And while were at it, let’s think summer – lazy days, light meals, easy cooking. This soup fits the bill.

It’s really quite simple when you don’t have a stove to turn on and it all happens in one container. Cubed watermelon, peeled and cut cucumbers (preferably from your garden), some Greek yogurt, fresh mint. I whisked in a little ginger, some lemon juice to brighten the soup up and done.

The magic of gazpacho comes in the melding of the flavors. After you blend, be sure to place it in the refrigerator for a few hours. This is cold soup after all.

Then, on your hottest summer day, garnish with some seeds, a little feta and wow your friends with a bowl of this delicious Watermelon Cucumber Gazpacho.

Watermelon Cucumber Gazpacho with Mint


Makes 6 servings


1 bunch mint, chopped
2 large English cucumbers, peeled and chopped
4 cups seeded and diced watermelon
1 cup plain Greek yogurt
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 coarse salt, more to taste
1/2 teaspoon cayenne pepper (optional, but a good addition)
1/3 cup crumbled feta
1/2 cup shelled pumpkin seeds


1. Place the mint, cucumbers, watermelon, yogurt, lemon juice, ginger, cayenne pepper (if using) and salt in a large mixing bowl. In small batches, puree in a Vitamix or food processor until smooth. Place in a container and refrigerate for 2 hours (do not skip this step).

2. Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 bowls and top with the feta, pumpkin seeds, some watermelon and mint.

Note: reserve some watermelon and mint before pureeing to use as a garnish if desired.

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