This melon cucumber gazpacho is a fruity blend of pureed and chopped fresh produce, with a mint-yogurt topping. Serve this cold soup as an appetizer for a summer backyard cookout, brunch, or a light and refreshing snack.
Ingredients
- 4 cups watermelon
- 1 cup English cucumber
- 1 cup cantaloupe
- 0.25 teaspoons salt
- 1 small lemon , juiced
- 1 tablespoon fresh tarragon
- 0.33 cups Greek yogurt
- 1 teaspoon fresh basil
- 1 teaspoon fresh mint
Instructions
-
1
Add watermelon to a blender or food processor, and pulse just until smooth but not completely liquified.
-
2
Combine watermelon puree, cucumber, cantaloupe, salt, lemon juice, and tarragon in a bowl. Cover and refrigerate until fully chilled, at least 2 hours.
-
3
Combine yogurt, basil, and mint in a small bowl. Pour gazpacho into cups or small bowls, top with a dollop of the yogurt mixture, and serve.
Nutrition Facts
Per serving
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