Recipe courtesy of Tiffani Thiessen
Episode: That Girl Grills
Cucumber Gazpacho with Watermelon and Mint
Total:
2 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.

Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Cucumber-Lychee Gazpacho with Feta Crostini

Recipe courtesy of Aarti Sequeira

Gazpacho Soup in Cucumber "Shooter"

Recipe courtesy of Robert Irvine

Crab, Avocado and Cucumber Tian with Gazpacho Coulis

Recipe courtesy of Hotel Casa del Mar

Gazpacho

Recipe courtesy of Thomas Keller

Gazpacho

Recipe courtesy of Tyler Florence

Gazpacho

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.