Melon Cucumber Gazpacho Recipe

Ingredients

This recipe yields 6 servings. Ingredient amounts can be scaled, but cooking times remain the same.

• 4 cups watermelon, seeded and cut into 1-inch cubes
• 1 cup English cucumber, diced with peel
• 1 cup cantaloupe, seeded and diced
• 1/4 teaspoon salt
• Juice of 1 small lemon
• 1 tablespoon fresh tarragon, finely minced
• 1/3 cup plain reduced-fat Greek yogurt (such as Fage 2%)
• 1 teaspoon fresh basil, minced
• 1 teaspoon fresh mint, minced

Directions

1. Place the watermelon cubes in a blender or food processor. Pulse until smooth, but stop before it becomes fully liquid.
2. In a mixing bowl, combine the watermelon puree with cucumber, cantaloupe, salt, lemon juice, and tarragon. Cover and refrigerate for at least 2 hours until thoroughly chilled.
3. In a separate small bowl, stir together the Greek yogurt, basil, and mint until well blended.
4. To serve, pour the chilled gazpacho into cups or small bowls. Top each serving with a spoonful of the yogurt-herb mixture and enjoy immediately.

Nutrition Facts (per serving)

• Calories: 56
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 1mg
• Sodium: 99mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Total Sugars: 10g
• Protein: 2g
• Vitamin C: 30mg
• Calcium: 32mg
• Iron: 1mg
• Potassium: 262mg

* Percent Daily Values are based on a 2,000-calorie diet. Your values may be higher or lower depending on your needs. Nutrient information may vary with ingredient brands and measurements. Consult a professional if following a restricted diet.

The Story Behind Melon Cucumber Gazpacho

Melon cucumber gazpacho is a modern twist on the traditional Spanish gazpacho, a cold soup that originated in Andalusia. Historically, gazpacho was a simple, rustic dish made from stale bread, olive oil, garlic, vinegar, and fresh vegetables. Over time, the recipe evolved, especially in warmer climates, to incorporate a wider variety of fresh produce. The melon cucumber version likely emerged in the United States during the late 20th century, as chefs and home cooks experimented with sweet and refreshing ingredients to create lighter summer appetizers. Its use of watermelon and cantaloupe reflects a fusion of classic Mediterranean flavors with American fruit-forward cuisine.

Regional Variations and Characteristics

While traditional gazpacho hails from southern Spain, melon cucumber gazpacho has a distinctly American regional twist. In the southern United States, particularly in coastal areas, cold soups with a fruity base are popular due to the hot summer climate. The combination of melon and cucumber creates a naturally hydrating, subtly sweet, and cooling dish. Some regional versions might add a splash of citrus or fresh herbs such as tarragon, mint, or basil to enhance the aromatic profile, while others focus solely on fruit and vegetable purity.

How It Differs from Similar Dishes

Unlike traditional tomato-based gazpacho, melon cucumber gazpacho is sweeter and less acidic. It also differs from fruit smoothies or chilled fruit soups because it balances savory elements, such as salt and herbs, alongside the natural sweetness of the melon. The texture is lightly pulsed rather than fully liquefied, allowing small chunks of cucumber and cantaloupe to provide a refreshing bite. This careful balance of flavors and textures sets it apart from other cold soups like vichyssoise, which relies on creamy potatoes and leeks, or watermelon soup, which is typically sweet and served as a dessert.

Where Its Typically Served

Melon cucumber gazpacho is most commonly served as a starter or appetizer during warm-weather gatherings. Its perfect for summer brunches, backyard barbecues, poolside parties, and light lunches. Often presented in small bowls or cups, it can also accompany a larger Mediterranean-inspired meal. The yogurt-herb topping adds a decorative touch, making it popular at catered events and restaurants aiming for a visually appealing and refreshing first course.

Interesting Facts

• This version of gazpacho is naturally low in calories, making it a favorite among health-conscious eaters.
• The combination of watermelon, cantaloupe, and cucumber provides a rich source of hydration, antioxidants, and vitamins, particularly vitamin C.
• Herbs like tarragon, mint, and basil not only enhance flavor but also have digestive and calming properties.
• Unlike many traditional soups, melon cucumber gazpacho requires no cooking, which preserves the fresh, crisp flavors of the produce.
• It has become a staple in modern American cookbooks as an example of how international dishes can be adapted to local ingredients and tastes.

FAQ about Melon Cucumber Gazpacho Recipe