Cucumber Melon Gazpacho

Difficulty: Simple
Time: 1 hour 15 minutes
Serves: 4

  • 2 Fresco® Seedless Long English Cucumbers peeled and chopped
  • 2 green onions, chopped
  • 6 fresh basil leaves
  • 5 fresh mint leaves
  • ½ inch ginger, peeled and chopped
  • 1 clove garlic, chopped
  • 3 tbsp extra virgin olive oil
  • ¼ cup full fat yogurt
  • 1 tsp Kosher salt
  • dash Tabasco sauce
  • Optional: 1/2 cantaloupe, chopped
  • Optional: chives, finely chopped

A cold refreshing summer soup featuring our Fresco® Long English cucumbers. Add cooked chicken or shrimp and make it a main course.


  1. In a blender, combine 2 peeled cucumbers, green onions, basil, mint, garlic, ginger, olive oil, yogurt, Tabasco and salt.
  2. Refrigerate overnight or for at least one hour.
  3. Divide cantaloupe into 4 bowls and top with gazpacho. Garnish with the diced cucumber and finely chopped chives. Serve and enjoy.