I wanted to share this recipe with you! I made it earlier this week and has easily become a favorite! After having an abundance of cucumbers, I found the recipe below from the Food Network. I also made some changes/additions that I will share as well!
Ingredients:
- 1 bunch mint, chopped (about 1 ½ cups)
- 4 large English cucumbers, peeled and chopped
- 2 ⅓ cups seeded and diced watermelon
- 1 cup plain Greek yogurt
- ½ small sweet onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons lemon juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon cayenne pepper
- Kosher salt
- ⅓ cup crumbled feta
- ½ cup pepitas, toasted
- chili-infused oil, for garnish
- Reserve 2 tablespoons of mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper, and 2 teaspoons salt. In a small bath, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
- Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 bowls and top with feta, toast the pepitas remaining watermelon, reserved mint and a drizzle of chili infused oil.
Changes/ Additions I made: I did not have pepitas or chili-infused oil. Using things I have in the garden, I sauteed okra and shishito peppers and added that to the top with feta cheese. The salt I used is from Redmond Life.
If you give this a try, let me know what you think!
Until next time,
Charlene
Thiessen, T. (2015, July 8). Cucumber gazpacho with watermelon and mint. Food Network. https://www.foodnetwork.com/recipes/cucumber-gazpacho-with-watermelon-and-mint-2776511
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