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Cucumber Watermelon Gazpacho

Cucumber Watermelon Gazpacho

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degree-icon Easy
time-icon 10 minutes
time-icon 1 hour
time-icon N/A
time-icon ≈ 6 cups/1420 ml
time-icon ¾ cup/180 ml
diet-icon N/A
degree-icon Easy
time-icon 10 minutes
oven-icon 1 hour
snow-icon N/A
plate-icon ≈ 6 cups/1420 ml
dish-icon ¾ cup/180 ml
diet-icon N/A

Recipe Box

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Cucumber Watermelon Gazpacho
  • ¼ cup/60 ml MagicalButter Coconut Oil
  • 4 large seedless English cucumbers, chopped into ½ inch/1 cm pieces
  • ½ pound/225 g silken tofu, drained
  • ¼ cup/120 ml ice-cold water
  • ¼ cup/60 ml freshly squeezed lime juice
  • 1 tablespoon/15 ml fresh cilantro, finely chopped
  • 2 teaspoons/10 ml salt
  • 1 teaspoon/5 ml fresh ginger root, grated
  • 1 bunch fresh mint, de-stemmed, chopped (set aside 2 tablespoons/30 ml for garnish)
  • ½ small shallots, thinly sliced
  • ½ teaspoon/2½ ml cayenne pepper
  • ¼ cup/60 ml MagicalButter Coconut Oil
  • 2 cups/475 ml watermelon, seeded and diced
  • ½ cup/120 ml toasted pepitas (pumpkin seeds)
  • 2 tablespoons/30 ml fresh mint, chopped

How To

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Cucumber Watermelon Gazpacho
  • Place all the ingredients into your MagicalButter machine, and secure the head.
  • Press the Temperature button, and select No Heat; then press the 1 Hour/Oil button.
  • When the cycle is completed, transfer your gazpacho to a large pitcher. Cover it, and refrigerate it for at least 2-8 hours.
  • Before serving, taste the gazpacho and adjust the seasoning as needed.
  • Divide the soup among chilled bowls. Top it evenly with watermelon, toasted pumpkin seeds, reserved chopped mint, and a drizzle of olive oil, and enjoy!