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Cantaloupe Cucumber Gazpacho

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Cantaloupe Cucumber Gazpacho

Simple Cooking with Heart brings you a different kind of Spanish dish that is perfect for hot summer days and a great way to get in extra servings of fruits and veggies.

Ingredients

Servings   5  

  • 3 cups diced cantaloupe (about 1/2 cantaloupe)
  • 1 small cucumber (coarsely chopped)
  • 1/2 cup plain, fat-free Greek yogurt
  • 1/2 teaspoon fresh ginger (grated) OR
  • 1/4 teaspoon ground ginger
  • 2 tablespoons fresh basil (coarsely chopped) OR
  • 1 teaspoon dried basil
  • 2 teaspoons fresh mint (coarsely chopped) OR
  • 1 teaspoon dried mint
  • 1 small fresh jalapeño pepper (coarsely chopped)
  • 2 teaspoons extra virgin olive oil
  • 1/4 tsp champagne vinegar or white wine vinegar
  • 1 pinch cayenne pepper

Directions

Tip: Click on step to mark as complete.

  1. Combine all ingredients in food processor. Puree until very smooth (about 2–3 minutes).
  2. Chill for 30 minutes and serve cold.

Cooking Tip: This soup is best when made fresh and eaten in the same day!

Nutrition Facts

Cantaloupe Cucumber Gazpacho

CaloriesCalories

66 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

1g Per Serving

Cost Per ServingCost Per Serving

$1.85

Nutrition Facts

Calories 66
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 25 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 9 g
Protein 3 g
 

Simple Cooking with Heart brings you a different kind of Spanish dish that is perfect for hot summer days and a great way to get in extra servings of fruits and veggies.

Nutrition Facts

Cantaloupe Cucumber Gazpacho

CaloriesCalories

66 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

1g Per Serving

Cost Per ServingCost Per Serving

$1.85
×
Calories 66
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 25 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 9 g
Protein 3 g

Ingredients

Servings   5  

  • 3 cups diced cantaloupe (about 1/2 cantaloupe)
  • 1 small cucumber (coarsely chopped)
  • 1/2 cup plain, fat-free Greek yogurt
  • 1/2 teaspoon fresh ginger (grated) OR
  • 1/4 teaspoon ground ginger
  • 2 tablespoons fresh basil (coarsely chopped) OR
  • 1 teaspoon dried basil
  • 2 teaspoons fresh mint (coarsely chopped) OR
  • 1 teaspoon dried mint
  • 1 small fresh jalapeño pepper (coarsely chopped)
  • 2 teaspoons extra virgin olive oil
  • 1/4 tsp champagne vinegar or white wine vinegar
  • 1 pinch cayenne pepper

Directions

Tip: Click on step to mark as complete.

  1. Combine all ingredients in food processor. Puree until very smooth (about 2–3 minutes).
  2. Chill for 30 minutes and serve cold.

Cooking Tip: This soup is best when made fresh and eaten in the same day!
 

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