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.
![](https://cdn.heathercarey.com/wp-content/uploads/2019/06/WATERMELONGAZPACHO1-1024x683.jpg)
This soup contains two of my favorite summer foods – watermelon and cucumbers. Not only are they low-calorie and filling, but they are also 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 and great for heart health and bone health. Cucumbers are also full of antioxidants and phytonutrients, making them very anti-inflammatory and heart-healthy.
All good reasons to eat your medicine!
![](https://cdn.heathercarey.com/wp-content/uploads/2019/06/WATERMELONGAZPACHO5-1024x683.jpg)
And while we’re at it, let’s think summer – lazy days, light meals, easy cooking. This soup fits the bill.
![](https://cdn.heathercarey.com/wp-content/uploads/2019/06/WATERMELONGAZPACHO6-1024x683.jpg)
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, and fresh mint. I whisked in a little ginger, and some lemon juice to brighten the soup up, and done.
![](https://cdn.heathercarey.com/wp-content/uploads/2019/06/WATERMELONGAZPACHO4-1024x683.jpg)
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.
![](https://cdn.heathercarey.com/wp-content/uploads/2019/06/WATERMELONGAZPACHO1-1024x683.jpg)
Then, on your hottest summer day, garnish with some seeds, and a little feta, and wow your friends with a bowl of this delicious Watermelon Cucumber Gazpacho.
Watermelon Cucumber Gazpacho with Mint
Print![watermelon gazpacho](https://cdn.heathercarey.com/wp-content/uploads/2019/06/WATERMELONGAZPACHO1-600x315.jpg)
Watermelon Cucumber Gazpacho with Mint
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: soups
- Method: blend
Description
A riff on traditional gazpacho, I used watermelon rather than tomatoes in this end of summer refreshing cold soup.
Ingredients
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
Instructions
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.
Notes
Reserve some watermelon and mint before pureeing to use as a garnish if desired.