Cold soup or gazpacho made of melon, cucumber and mint is a perfect summer dish that combines the freshness of melon and cucumber with the aromatic note of mint.
In the summer heat nothing refreshes better than a light, cold soup. One of the most popular choices for summer days is melon, cucumber and mint gazpacho. This dish combines the sweetness of ripe melon with the freshness of cucumber and mint to create perfect balance of flavors. The preparation is simple: mix the melon and cucumbers in a blender until smooth, add fresh mint, salt and pepper and serve chilled. Such soup is not only refreshing, but also extremely healthy and low calorie, so it is an ideal choice for hot summer days.
Cucumber, melon and mint gazpacho soup
Ingredients
- Ingredients for the soup:
- 1 ripe melon (e.g. cantaloupe or gallia)
- 2 medium cucumbers
- juice of 1 lime
- fresh mint leaves
- 1 cup cold water or coconut water
- salt to taste
- honey or agave syrup for extra sweetness
Directions
- Cut the melon in half, remove the seeds and scoop out the flesh of the melon. Cut the meat into coarse pieces.
- Wash the cucumbers well, remove the tips and cut them into pieces. You can peel the cucumbers if you like, but the skin adds extra nutritional value and color.
- Wash and roughly chop the mint leaves. Add melon pieces, cucumber, lime juice, fresh mint and cold water or coconut water to a blender. If desired, add a pinch of salt and a little honey or agave syrup for sweetness.
- Mix all the ingredients in a blender until you get a smooth soup. If the soup is too thick, add more water.
- Pour the soup into a container and place it in the refrigerator for at least 1 hour to cool down well.
- Serve the chilled soup in bowls or glasses, garnished with additional mint leaves or lime wedges.
- For a more exotic touch, you can add a pinch of cinnamon or ginger. This soup is perfect as a light appetizer or a refreshing snack on hot summer days.
