Cucumber, Watermelon, and Mint Gazpacho

Cucumber, Watermelon, and Mint Summer Gazpacho:

(Makes about 6 cups/servings)

*I actually made this recipe accidently in the kitchen. I wanted to make a salad, but had no salad greens. All I had was cucumber and watermelon. After throwing these ingredients below together, and letting it sit overnight, the end result was a super refreshing summer gazpacho soup! Awesome!


-5 to 6 cups seedless watermelon sliced into small cubes

– 4 large peeled and sprialized organic cucumbers (can also be sliced into small cubes or quarters instead to spiralized)

-1/4 cup red wine vinegar

-2 Tbsp. honey (plus a little extra to drizzle on top)

-2 tsp. ground Himalayan sea salt

-1 tablespoon chopped, fresh mint leaves (I only had dried mint at the time, but that worked as well)

1 Tbsp. black sesame seeds


  1. Peel and chop or spiralize your cucumber into a large Tupperware container. Then add your chopped watermelon (letting all of the watermelon juice possible fall into the bowl).
  2. In a separate, small bowl add the red wine vinegar, 2 Tbsp. honey, and sea salt. Mix well and pour over your cucumber and watermelon.
  3. Add the mint and sesame seeds to the Tupperware and incorporate throughout your other ingredients, tossing with tongs (especially if the cucumber is spiralized).
  4. Once all of your ingredients are evenly distributed throughout, drizzle a little extra honey across the top surface of your mixture.
  5. Cover and place in the fridge overnight. The next day, all of the juices from the cucumber and watermelon will have formed the delicious broth of your gazpacho with the cucumber and watermelon pieces swimming in the delicious liquid.
  6. Serve chilled in small bowls. Enjoy!



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