Cantaloupe cucumber gazpacho [Recipe]



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The last thing you probably want to do on a hot, humid day is spend any number of minutes in a kitchen with the stove on — doubly so if the resulting meal is a bowl of hot soup. How about a bowl of cold soup then? Prepare it without having to fire up the stove. All you need are the ingredients, a food processor and the fridge. The result is this delicious recipe shared by the American Heart Association to help you stay healthy and cool this summer.


Serves 5



  • 3 cup diced cantaloupe (about 1/2 cantaloupe)
  • 1 small cucumber, coarsely chopped
  • ½ cup plain, fat-free Greek yogurt
  • ½ teaspoon fresh ginger, grated or ¼ teaspoon ground ginger
  • 2 teaspoon fresh basil, coarsely chopped or 1 teaspoon dried basil
  • 2 tablespoon fresh mint, coarsely chopped or 1 teaspoon dried mint
  • 1 small fresh jalapeño pepper, coarsely chopped
  • 2 teaspoon extra virgin olive oil
  • ¼ teaspoon champagne vinegar or white wine vinegar
  • 1 pinch cayenne pepper



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


Recipe tip

This soup is best when made fresh and eaten in the same day.


Nutrition highlights per serving

Calories: 66

Fat: 2.0g

Saturated Fat: 0.5g

Sodium: 25mg