Cucumber-Melon Gazpacho with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A chilled, refreshing soup bursting with crisp cucumber, honeydew melon, and creamy avocado, perfect for hydration and light nourishment. This spanish-inspired soups ready in about 20 minutes pairs diced honeydew melon, diced avocado, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 2 medium, peeled and diced English cucumber
• 1 cup, diced honeydew melon
• 1, diced avocado
• 1/4 cup, diced red bell pepper
• 2 tbsp, finely chopped red onion
• 2 tbsp, chopped cilantro
• 2 tbsp lime juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/2 cup water

Instructions

1. Step 1: Combine 2 peeled and diced English cucumbers, 1 cup diced honeydew melon, 1 diced avocado, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, and 2 tbsp chopped cilantro in a blender.
2. Step 2: Add 2 tbsp lime juice, 1 tbsp extra-virgin olive oil, 1/4 tsp salt, and 1/2 cup water to the blender.
3. Step 3: Blend on low speed until smooth, scraping down sides once, until no visible chunks remain.
4. Step 4: Taste and adjust seasoning with additional salt or lime juice if needed.
5. Step 5: Chill for at least 1 hour before serving to allow flavors to meld.