Healthy diet
Melon and mint gazpacho
Ingredients
- 1 kg of melon flesh
- 1 medium cucumber (peeled and deseeded)
- 1 small fresh spring onion (white part only, for a delicate flavour)
- 10–12 fresh mint leaves (plus a few more for garnishing)
- juice of 1 lime
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon of apple cider vinegar (to balance the sweetness)
- salt and black pepper, to taste
- 2–3 ice cubes (to blend in if you wish to serve it immediately, very cold)
- mixed seeds (optional)
Method
- Cut the melon in half, remove the seeds and peel it. Then, cut the flesh into large cubes.
- Peel the cucumber, cut it in half lengthways, then remove the seeds from the centre with a teaspoon to make it easier to digest. Chop the spring onion into small pieces, too.
- Place the melon, cucumber, spring onion and mint leaves in a blender. Start blending at maximum speed.
While the blender is running, slowly drizzle in the extra virgin olive oil, lime juice and apple cider vinegar. Continue blending until you achieve a smooth, velvety consistency. - Taste the mixture and season with salt and black pepper. If the mixture is too thick, add a couple of tablespoons of cold water or an ice cube, then blend again.
- Transfer the gazpacho to a jug or covered bowl and leave in the fridge for at least one or two hours.
- Pour the chilled gazpacho into small glasses. Garnish each serving with a fresh mint leaf and, if desired, a pinch of freshly ground black pepper. For a pleasant crunchy touch, finish with a small amount of mixed toasted seeds.
THE DIETITIAN'S NOTE
This gazpacho is a refreshing, low-calorie starter that is ideal for replenishing electrolytes in summer. Thanks to its combination of fibre and healthy fats, its glycaemic impact is lower than that of fruit alone. The mint and lime act as natural digestive aids, preparing the stomach perfectly for the meal.
Recipe details
Preparation
10
minutes
Portions
6
people
Published on:
14.05.2026