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    Honeydew Melon Cucumber Gazpacho with Lavender

    Apr 20, 2022 This post may contain affiliate links.

    If I was hosting a gorgeous soiree on a hot summer day, this would be exactly what I'd serve. This is the most refreshing soup you’ll ever taste; this green honeydew gazpacho has a bright, light, and creamy consistency thanks to rich avocado, green grapes, melon, cucumber, and of course, sweet floral and herbaceous lavender. And each bite is crisp and full of flavor to refresh, hydrate, and bring beauty into your day! This is my favorite green gazpacho recipe and a great way to use up fresh summertime produce.

    Say hello to the green version of your new favorite cold soup! I knew I had to make a refreshing honeydew melon + English cucumber soup because we always have both ingredients in our home this time of year. Other slow and simple summer recipes for a hot summer's day: Watermelon kiwi mint popsicles, Roasted red pepper caprese salad, lavender lemonade.

    Why you'll love this recipe:

    With so many green fruits and vegetables, this recipe is packed with flavor AND nutrients! You can really do your body a favor by enjoying this delicious gazpacho! Plus it's SO easy to whip up! The only part that takes any considerable time is washing and chopping up your fruit and veggies. Other than that, everything just goes into the blender or food processor and you're done. OH - PLUS, it's vegan!

    It's savory and perfect for a main dish or can be served in small cups for entertaining this time of year.

    lavendner cucumber gazpacho 35

    Expert tip:

    While you can absolutely eat this gazpacho immediately after you make it, I find it tastes better the next day. I did not notice any considerable change in color/oxidation from the avocado the next day! You will want to enjoy it all within four days, though.

    What is traditional gazpacho?

    Gazpacho is a cold soup, traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil. Gazpacho originated from the Andalusia region of southern Spain. There's no one right way to make gazpacho and there are as many variations. You will often find fruit-based gazpacho, like this one - with melon, or other refreshing variations, like our strawberry-based gazpacho.

    green gazpacho ingredients 1

    lavendner cucumber gazpacho 1
    lavendner cucumber gazpacho 2

    Ingredients:

    • 1 small honeydew melon or ½ regular-sized honeydew melon, seeds removed, cut into chunks
    • 4 English cucumbers, cut into chunks
    • 1 avocado, pitted and cut
    • 2 stalks of celery, chopped
    • 1 green apple, seeds removed and cut into chunks
    • 1 lime - zest and juice
    • 1 green bell pepper, seeds, and ribs removed and cut into chunks
    • ⅓ cup green grapes
    • 3 tablespoons lavender, organic, dried or fresh
    • 4 cloves garlic, chopped
    • 1 red onion, chopped
    • 3 tablespoons chopped fresh parsley, plus extra for serving
    • 10-12 large basil leaves
    • 2 tablespoons extra virgin olive oil, plus extra for drizzling
    • 2 tablespoons apple cider vinegar or white wine vinegar
    • Salt and pepper to taste
    overhead shot of green gazpacho in a blender
    4aafb1b1 3b78 4c0a ad44 2541e96b7d2d

    To garnish:

    Gazpacho always needs a good drizzle of olive oil and a nice pinch of salt + black pepper (or white pepper), you could also try:

    • A dollop of sour cream of greek yogurt
    • Jalapeno pepper
    • Fresh dill
    • Pea shoots
    • Spring green onions
    • Lemon juice or lime juice or lime zest
    • An avocado rose
    • Thinly sliced cucumber
    • Edible flowers
    overhead shot of vibrant green gazpacho soup drizzled with olive oil and garnished with edible flowers with spoon in bowl

    Serve with:

    • Fried green tomatoes
    • A beautiful veggie crudité
    • Pistachio salmon
    overhead shot on a gray concrete background of two bowls of green gazpacho soup garnished with olive oil and edible flowers

    Green cucumber melon gazpacho

    All recipes by Sarah Buckley
    The most refreshing soup you’ll ever taste, this green honeydew gazpacho has a light and creamy consistency thanks to avocado and honeydew melon. And each bite is crisp and full of flavor for those hot summer days! This is the best green gazpacho recipe, and a great way to use up fresh summer time produce.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Servings 8
    Calories 225 kcal

    Ingredients
      

    • small honey dew melon or ½ regular sized honey dew melon seeds removed, cut into chunks
    • 4 English cucumbers cut into chunks
    • 1 avocado pitted and cut
    • 2 stalks celery chopped
    • ⅓ cup green grapes
    • 1 lime - zest and juice
    • 1 green bell pepper seeds and ribs removed and cut into chunks
    • 4 cloves garlic chopped
    • 1 red onion chopped
    • 3 tablespoons chopped fresh parsley plus extra for serving
    • 10-12 large basil leaves
    • 2 tablespoons extra virgin olive oil plus extra for drizzling
    • 2 tablespoons apple cider vinegar or white wine vinegar
    • Salt and pepper to taste
    • ⅓ tablespoon lavender, organic, dried or fresh

    Instructions
     

    • Combine all ingredients in a high speed blender or food processor.
    • Taste, add additional salt and pepper if needed.
    • Cover and chill overnight and serve the following day for best flavor.

    Notes

    Serve with a drizzle of olive oil and a nice pinch of salt + black pepper (or white pepper); you could also try: edible flowers, A dollop of sour cream of Greek yogurt, Jalapeno pepper, Fresh dill, Pea shoots, Spring green onions, Lemon juice or lime juice or lime zest, An avocado rose, Thinly sliced cucumber, Fresh herbs.
    Store in an airtight container in your refrigerator.
    Enjoy within 4 days of making.
    This recipe does not freeze well.

    Nutrition

    Serving: 1gCalories: 225kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 5mgSodium: 116mgFiber: 5gSugar: 28g
    Keyword cold soup, cucumber gazpacho, green gazpacho, green soup, honeydew melon gazpacho
    Tried this recipe?Let us know how it was!

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    About sarah

    Sarah Buckley is the go-to expert for anyone looking to add some botanical flair and creativity in their kitchen. She is a master gardener, herbalist, edible flower expert, professional food photographer and recipe developer. She teaches people how to use botanicals creatively with their culinary work from the garden to table to or apothecary, ensuring they're using safe practices throughout all aspects of plant handling.

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