Sweet, refreshing, and a little spicy, this Mini Melon Gazpacho is a simple recipe packed with flavor and made entirely in the blender! Beat the Summer heat with this delicious soup!
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Solara™ Mini Melons from Pure Flavor® are my new favorite Summer treat! They are personal sized and perfect for individual snacking! Since they are so small, they are perfect for on-the-go snacking!
Gazpacho is a perfect soup to make when the temperature starts getting hot!
This recipe is brought to you in collaboration with Pure Flavor®. Thank you for supporting the brands that make my blog possible! All opinions are my own.
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Why You'll Love This Gazpacho
- It's a great no cook recipe! In the Summer, no one wants to turn on the heat of the stove! This gazpacho is made entirely in the blender and then refrigerated!
- It's a special treat! Serve this at a Summer brunch, a bridal shower, or a baby shower in small shot glasses so people can get a taste of this delicious soup!
- It's easy to make! Throw all the ingredients in a blender and blend until smooth. It's perfection!
Ingredients
- 2 Solara™ Mini Melons
- Mini Cucumbers
- Fresh mint
- Lime juice
- Honey
- Jalapeno, seeds and ribs removed.
- Olive oil
What are Solara™ Mini Melons?
Solara™ Mini Melons are super sweet and super juicy little melons! They are personal sized and are grown in a greenhouse so their tropical taste can be enjoyed year-round! They are refreshing, sweet, Emerald green, and a perfectly personal-sized!
Since they are grown in a greenhouse, they are sustainably grown in ideal conditions for consistent flavor and availability. They really are paradise in the palm of your hand!
Equipment You'll Need
How To Make Mini Melon Gazpacho
Peel and chop the melons. To do this, cut off the ends of the melon. Take a paring knife and peel the melon skin starting from the top of the melon and peel to the bottom of the melon. Cut the melon in half across it's equator, between the stem and base. When halved, gently scoop the seeds out of each half. Do not scoop too much of the meat from the melon. Discard the seeds and cut the melon into pieces. Place the melon pieces in the blender.
Wash the cucumber and cut the ends off the cucumber. Cut the cucumber into pieces and place it in the blender.
Carefully cut the jalapeno in half and remove the seeds and the ribs. Place the jalapeno in the blender.
Add the olive oil, honey, and juice of one lime to the blender.
Blend on high for 2 minutes or until the desired consistency is reached. The consistency should be pourable and smooth.
Refrigerate the gazpacho for a minimum of 4 hours and then serve.
Step By Step Photos
Tips and Tricks
- Leave the ribs and seeds in the jalapeno if you enjoy a spicier gazpacho.
- The gazpacho should be refrigerated for at a minimum of 4 hours. This will allow the flavors to meld together and will chill the soup.
- Serve this gazpacho with sourdough rolls, sourdough focaccia, Instant Pot rolls, orzo pasta salad, or tortellini pasta salad.
Frequently Asked Questions About Mini Melon Gazpacho
This gazpacho will last for 4 days in the refrigerator. Keep the gazpacho in an airtight container and ladle it out when you are ready to serve.
Yes! This will freeze beautifully. To defrost, place the gazpacho in the refrigerator and allow the gazpacho is gently defrost.
Yes! If you do not like the spice of jalapenos, use two small, sweet peppers instead. This will make the gazpacho a little sweeter instead of spicy.
Other Recipes To Try!
Did you love this refreshing Mini Melon Gazpacho? If you did, tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- More Recipes
- Sausage and Mini Pepper Frittata
- Chicken Sausage and Mini Pepper Pasta
- Bell Pepper Pizza
- Feta and Olive Stuffed Tomatoes
📖 Recipe
Mini Melon Gazpacho
Ingredients
- 2 Solara™ Mini Melons
- 1 Mini Cucumber
- 2 tbs Fresh Mint
- 1 Lime Juiced
- 1 tablespoon Honey
- 1 Jalapeno
- 2 tablespoon Olive Oil
Instructions
- Peel and chop the melons into large chunks. To do this, cut off the ends of the melon. Take a paring knife and peel the melon skin starting from the top of the melon and peel to the bottom of the melon. Cut the melon in half across its equator, between the stem and base. When halved, gently scoop the seeds out of each half. Do not scoop too much of the meat from the melon. Discard the seeds and cut the melon into pieces. Place the melon pieces in the blender.
- Wash the cucumber and cut the ends off the cucumber. Cut the cucumber into pieces and place it in the blender. No need to peel the cucumber.
- Carefully cut the jalapeno in half and remove the seeds and the ribs. Place the jalapeno in the blender.
- Add the olive oil, honey, and juice of one lime to the blender.
- Blend on high for 2 minutes or until the desired consistency is reached. The consistency should be pourable and smooth.
- Refrigerate the gazpacho for a minimum of 4 hours and then serve.
Notes
- Leave the ribs and seeds in the jalapeno if you enjoy a spicier gazpacho.
- The gazpacho should be refrigerated for at a minimum of 4 hours. This will allow the flavors to meld together and will chill the soup.
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