Chilled Cucumber-Melon Gazpacho with Dill
A refreshing cold soup combining crisp cucumber, sweet watermelon, and fresh dill for an ideal summer starter. This Spanish-inspired summer cookout recipe (vegetarian), ready in about 25 minutes, pairs English cucumber, watermelon, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, peeled and diced English cucumber
- 1 cup, cubed watermelon
- 1/2 cup, finely chopped red onion
- 1/4 cup, chopped fresh dill
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato juice
- 1/2 cup cold water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Combine diced cucumber, cubed watermelon, finely chopped red onion, 1/4 cup chopped dill, 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a blender.
- Step 2: Add tomato juice and cold water, then blend on high for 2 minutes until completely smooth.
- Step 3: Taste and adjust seasoning with additional salt or lemon juice if needed.
- Step 4: Pour into a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
- Step 5: Serve cold in bowls, garnished with a small sprig of fresh dill.
