Skip to main content

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.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas