Wednesday, June 3, 2015

Cucumber Gazpacho with Watermelon for #HotSummerEats

Another request for recipes during Hot Summer Eats: chilled soups. I love making them because it takes little more than fresh produce and about five minutes, Confession: I did run out to get a new blender before I started making these. Hopefully third time's the charm; I have despised my last two blenders. But that's a story for another time. I was bringing two chilled soups to baby shower that one of my best friends was hosting. Refreshing with just a little bit sweet and spicy, this colorful soup is my summer twist on a classic.


  • 8 seedless Persian cucumbers
  • 1 seedless English cucumber
  • 1 block tofu (I prefer soft for a creamier texture), cubed
  • 1/2 C water
  • 1/2 C vegetable stock
  • 1 T freshly squeezed lemon juice
  • 2 T vinegar (I used a lemongrass-mint white balsamic)
  • 1 bunch fresh mint
  • 1/4 C chopped fresh cilanto + more for garnish
  • 1/2 C chopped fresh parsley + more for garnish
  • 2 t salt
  • 1 t fresh ginger, finely minced
  • 1/2 t ground cayenne pepper
  • seedless watermelon, cubed, for garnish 
  • raw pumpkin seeds, for garnish
  • olive oil, optional

Combine all but the last three ingredients in a mixing bowl and stir to combine. Working in batches, purée all ingredients in a blender until smooth desired texture. Chill for at least two hours before serving.

To serve, divide soup between and top with watermelon, pumpkin seeds, reserved herbs, and a drizzle of olive oil, if desired.


  1. I both have never had chilled soup not do I own a blender. Granted I have a bullet blender and two sizes of food processors so I get along just fine haha. One of these days I will have to try this soup!

  2. I've never had a chilled soup but I imagine they're perfect for summer festivities.
    As for the blender - good luck. We did not like the one we got for our wedding and my brother- and sister-in-law got us the Ninja. It's AMAZING.