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Cucumber Gazpacho with Watermelon and Mint

  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
  2. Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.

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