Watermelon Cucumber Gazpacho

A sweet and refreshing cold soup made with local melons, cucumbers and honey.

Serves 4-6

Recipe by



  1. Place 3 cups of the watermelon chunks and 1 chopped cucumber, lime juice, honey and salt in a blender or food processor and puree.
  2. Add additional 3 cups of watermelon chunks and process again until mixture is smooth.
  3. Add the fresh basil and pulse a few times to incorporate the herb.
  4. Pour soup into a large mixing bowl and stir in the 1 cup remaining diced watermelon, remaining ½ diced cucumber and jicama.
  5. Chill soup in the refrigerator for several hours before serving.
  6. Serve in chilled soup bowls and garnish with thin slices of watermelon and basil leaves.