Green cucumber melon gazpacho

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.

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. We are growing lots of peppers and needed a good way to use those too - I added sweet green bell peppers and optional jalapeño, if your family likes a good kick.

Simplest summer recipes for a hot summer's day: Watermelon kiwi mint popsicles, Roasted red pepper caprese salad, How to make lavender lemonade

Why you'll love this recipe:

With so many green fruits and vegetables - this is a recipe that is packed with flavor AND nutrients! You can really do your body a favor 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!

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.

Ingredients:

  • 1 small honey dew melon or 1/2 regular sized honey dew melon, seeds removed, cut into chunks
  • 2 English cucumbers, cut into chunks
  • 1 avocado, pitted and cut
  • 2 stalks 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
  • 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

Serving suggestions:

The reason I love this recipe is that it's savory and perfect for a main dish, or can be served in small cups for entertaining this time of year. Here are our top recommendations for how to serve and what to serve this delicious green gazpacho with:

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
overhead shot of vibrant green gazpacho soup drizzled with olive oil and garnished with edible flowers with spoon in bowl

Serve with:

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

Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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.

Ingredients

  • small honey dew melon or 1/2 regular sized honey dew melon, seeds removed, cut into chunks
  • 2 English cucumbers, cut into chunks
  • 1 avocado, pitted and cut
  • 2 stalks 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
  • 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

Instructions

  1. Combine all ingredients in a high speed blender or food processor.
  2. Taste, add additional salt and pepper if needed.
  3. 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 refridgerator.

Enjoy withing 4 days of making.

This recipe does not freeze well.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 225Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 116mgCarbohydrates 37gFiber 5gSugar 28gProtein 4g

Did you make this recipe?

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Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

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