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. 1 Add watermelon to a blender or food processor, and pulse just until smooth but not completely liquified.
2. 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. 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 per serving