Recipe courtesy of Tiffani Thiessen

Cucumber Gazpacho with Watermelon and Mint

  • Level: Easy
  • Yield: 6 servings
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min


1 bunch mint, chopped (about 1 1/2 cups)

4 large English cucumbers, peeled and chopped

2 1/3 cups seeded and diced watermelon

1 cup plain Greek yogurt 

1/2 small sweet onion, thinly sliced 

2 tablespoons chopped fresh cilantro

3 tablespoons lemon juice 

1 teaspoon grated fresh ginger 

1/2 teaspoon cayenne pepper 

Kosher salt

1/3 cup crumbled feta

1/2 cup pepitas, toasted 

Chili-infused oil, for garnish 


  1. 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.
  2. 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.
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