Cucumber and Melon Gazpacho

cold cucumber soup


3 cups Cucumber, peeled, seeded, roughly chopped

3/4 cup Honeydew Melon, roughly chopped

2 Scallions, roughly chopped

2 tablespoons Dill, roughly chopped

2 tablespoons Mint, roughly chpped

1/4 cup Greek Yogurt

2 tablespoons Olive Oil

1 tablespoon Lime Juice

1 teaspoon Kosher Salt


Scallions, sliced

Fresh dill sprig


Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more salt if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with scallions and fresh dill.


cold cucumber soup

Photographed by Alli Shepherd.