Cucumber Melon Gazpacho

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

  • 2 Fresco® 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

A refreshing cold summer soup. Add cooked chicken or shrimp and make it a main course.


  1. In a blender, combine 2 peeled Fresco® long english 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 Fresco® long english cucumber and finely chopped chives. Serve and enjoy.