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Cucumber Gazpacho with Watermelon and Mint

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy
1 bunch mint, chopped (about 1 1/2 cups)
4 large cucumbers, peeled and chopped
2 1/3 cups seeded and diced watermelon
1 cup plain Greek yoghurt
1/2 small sweet onion, thinly sliced
2 tablespoons chopped fresh coriander
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
Salt
1/3 cup crumbled feta

1. Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yoghurt, onion, coriander, 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.

2. 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 seeds, remaining watermelon, reserved mint and a drizzle of chili infused oil.

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