Cucumber Gazpacho with Watermelon and Mint

Name: Cucumber Gazpacho with Watermelon and Mint
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 8 large seedless English cucumbers; 1 block silken tofu; 1/2 c. ice-cold water; 1/2 small Sweet onion; 3 tbsp. lemon juice; 1 bunch fresh mint; 2 tbsp. Chopped fresh cilantro; 2 tsp. salt; 1 tsp. grated fresh ginger; 1/2 tsp. cayenne pepper; 2 c. seeded and diced watermelon; 1/2 c. pumpkin seeds or pepitas; extra-virgin olive oil

By Levon WallacePublished: Jul 1, 2014

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Con Poulos

Yields:

12 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Cal/Serv:

Refreshingly light and just a little bit sweet and spicy, this cool, colorful soup is a novel twist classic gazpacho.

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Ingredients

8 large seedless English cucumbers
1 block silken tofu
1/2 cup ice-cold water
1/2 small Sweet onion
3 Tbsp. lemon juice
1 bunch fresh mint
2 Tbsp. Chopped fresh cilantro
2 tsp. salt
1 tsp. grated fresh ginger
1/2 tsp. cayenne pepper
2 cups seeded and diced watermelon
1/2 cup pumpkin seeds or pepitas
extra-virgin olive oil

Directions

1. Step 1Combine first 10 ingredients in a large bowl, reserving 2 tablespoons mint, and stir to combine. Working in batches, purée all ingredients in a blender or food processor until smooth. Transfer gazpacho to a large pitcher, cover, and refrigerate at least 2 hours or up to 8 hours.
2. Step 2Before serving, taste soup and adjust seasonings as needed. Divide soup between chilled bowls and top evenly with watermelon, toasted pumpkin seeds, reserved chopped mint, and a drizzle of olive oil.

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