Melon Gazpacho is a delicious and refreshing way to celebrate summer fruit. Made with Kiss melons, it’s sweet, tangy and perfect for lunch or dinner on a warm or hot day. My 5-year old son has a serious sweet tooth. The cutest thing ever is when he asks me which tooth it is, and why there’s only one! I too have a sweet tooth.
So needless to say, this little guy absolutely loves melon — especially Kiss melons, which are super sweet and flavorful. In fact they are likely the sweetest melon I’ve ever tasted, and are therefore lovely for this Melon Gazpacho recipe.
The Sugar Kiss, Honey Kiss and Golden Kiss melons are all brought to us from Savor Fresh Farms, “where flavor comes first!” Oh yes it does. These melons are truly a treat, and if you see them, do not pass them up!
This refreshing and delicious summer soup is a great first course for a dinner party or perfect for a light lunch menu.When I make this on the weekends, my little guy likes to be my sous chef . . . and by sous chef I mean melon scrap eater. 😉 His big brother, by the way, grew these beautiful chives from seed!
This melon gazpacho recipe would be a great first course or entrée at a summertime dinner party. And I served it for a light lunch for a few friends of a hot day and everyone loved it!
More tasty Melon recipes:
- Balsamic Glazed Fresh Melon Cake
- Melon Prosciutto Salad
- Shaved Melon Avocado Salad
- Melon Chorizo and Manchego Grilled Cheese Sandwich
Enjoy every last spoonful of this fruity Melon Gazpacho recipe!
This soup is a delicious and refreshing way to celebrate summer fruit. Made with Kiss melons, it's sweet, tangy and perfect for lunch or dinner on a warm or hot day.
- 1 (4 1/2-pound) Kiss melon, cubed (about 6 cups)
- 1 cup water
- 1 cup cucumber, peeled, seeds removed, finely diced
- 3/4 cup red onion, finely chopped
- 3 tablespoons Yuzu juice
- 2 tablespoons red wine vinegar
- 1/3 cup jalapeño pepper seeds removed, roughly chopped
- salt and sugar to taste
- 2 tablespoons fresh chives, roughly chopped
Cut about 1 cup of the melon chunks into a small dice, and in a medium-sized mixing bowl, combine them with the cucumber and 1/4 cup of the onion. Set aside in the refrigerator to chill.
Add the melon, water, Yuzu juice, vinegar and jalapeño to a blender. Blend until smooth and creamy. Season to taste with sea salt and sugar if necessary. Refrigerate the soup until well chilled, at least 1 hour.
Stir the melon mixture and divide among 6 soup bowls. Pour the soup into the bowls. Garnish each serving with the chives.
You can make this as early as the night before. Keep the melon-cucumber mixture separate until you're ready to serve.
Gazpacho is traditionally a cold Spanish tomato-based raw vegetable soup.
Both the Golden Kiss and the Honey Kiss would work for this recipe. (The Sugar Kiss would be too sweet.) And you can also use cantaloupe!