Melon Gazpacho Recipe

Chilled melon soup is a perfect complement to spicy food in the summertime.

2 servings SERVINGS


  • 2 cups honeydew melon or other melon
  • 1 cup green grapes
  • 1 medium cucumber, peeled and seeded
  • 1 large stalk celery, coarsely chopped
  • 1 to 2 tsp diced jalapeño (about 1/2 of a jalapeño, seeded)
  • 2 tbsp fresh mint leaves, chopped
  • Juice of 1 lime
  • 1/4 cup thick yogurt or crème fraîche, for garnish


  • In a blender or food processor, purée the first 7 ingredients.
  • Strain through a fine sieve, if desired. Season with salt and pepper.
  • Chill at least half an hour before serving.
  • Top each serving with a dollop of thick yogurt or crème fraîche.

This Melon Gazpacho Recipe is incredibly refreshing. Melon gazpacho freezes well if you’d like to make a big batch or have large melons to use up. Serve the chilled melon soup alone or alongside grilled kabobs featuring summer vegetables with spicy chicken, shrimp or tofu.

Read more: Melons are a juicy, refreshing treat in the summer. Learn about the different varieties and try some melon recipes in Summertime Means Eating Melon.

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