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A hand is scooping the melon gazpacho.

Mini Melon Gazpacho

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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Course: Main Course
Cuisine: American
Keyword: Melon Gazpacho
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 4 Servings
Calories: 210kcal
Author: Lynn Polito


  • 2 Solara™ Mini Melons
  • 1 Mini Cucumber
  • 2 tbs Fresh Mint
  • 1 Lime Juiced
  • 1 tablespoon Honey
  • 1 Jalapeno
  • 2 tablespoon Olive Oil


  • 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.


  • 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.


Calories: 210kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 61mg | Potassium: 874mg | Fiber: 4g | Sugar: 32g | Vitamin A: 366IU | Vitamin C: 70mg | Calcium: 42mg | Iron: 1mg