Cantaloupe Cucumber Gazpacho

Updated:Apr 9,2014

SCwH-Cantaloupe Cucumber Gazpacho

Cantaloupe Cucumber Gazpacho




5 servings

About $1.85 per serving

3 cups cantaloupe (about ½ cantaloupe), roughly diced
1 small cucumber, roughly diced
½ cup non-fat, plain Greek yogurt
½ teaspoon fresh ginger, grated or ¼ teaspoon ground ginger
2 tablebspoons fresh basil, roughly chopped or 1 teaspoon dried
2 teaspoons fresh mint, roughly chopped or 1 teaspoon dried
1 small fresh jalapeno pepper, roughly chopped
2 teaspoons extra-virgin olive oil
¼ teaspoon champagne vinegar or white wine vinegar
1 pinch cayenne pepper (less than ? teaspoon)

  1. Combine all ingredients in food processor. Puree until very smooth (about 2–3 minutes).
  2. Chill for 30 minutes and serve cold.

Cooking Tips: This soup is best when made fresh and eaten in the same day!

Per serving:
Total Fat2.0 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat1.5 g
Cholesterol 0 mg
Sodium25 mg
Carbohydrates10 g
Dietary Fiber1 g
Total Sugars9 g
Protein 3 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit