Cucumber-Melon Gazpacho with Lime & Basil
This hydrating, no-cook soup offered a refreshing start. Naturally sweet and brightened with lime and basil — perfect for warm weather.
Servings 4
Calories 50kcal
Ingredients
- 2 cups diced English cucumber peeled if waxy
- 2 cups diced honeydew or cantaloupe
- 2 tbsp fresh lime juice
- ¼ cup fresh basil leaves
- 1 –2 tbsp Greek yogurt optional, for creaminess
- Pinch of salt
- Optional: drizzle of olive oil or microgreens to garnish
Instructions
- In a blender, combine cucumber, melon, lime juice, basil, and salt. Blend until smooth.
- Optional: Add yogurt for a creamier texture.
- Chill at least 1 hour before serving. Serve cold with optional garnish.
Notes
Light, refreshing, and ultra-hydrating, this gazpacho offers a boost of antioxidants while remaining naturally low in calories — a cool, simple option for warmer days.
It also works well as a palate cleanser. If you are serving multiple courses, this is a nice way to reset between dishes with something light and neutral.
Nutrition
Serving: 1servings | Calories: 50kcal | Carbohydrates: 8.5g | Protein: 1.2g | Fat: 0.2g | Fiber: 0.8g | Sugar: 0.8g
