Cucumber Herb Gazpacho with Watermelon Croutons

Cucumber Herb Gazpacho with Watermelon Croutons

Prep Time
30 Minutes
Cook Time
1 Hour
This modern take on a favorite chilled soup is the ultimate refresher. A mellow, Asian-inspired cucumber base has fresh hints of mint and dill. Juicy watermelon “croutons” bring out the soup’s subtle sweetness. Try our Flavour Forecast 2012 recipe today.
  • 2 medium cucumbers chopped, peeled and seeded

  • 50 gram (2 ounce) crustless sourdough bread, torn into small pieces

  • 250 millilitre (9 ounce) water

  • 1 tablespoons white wine vinegar

  • 2 teaspoon Thai fish Sauce

  • 1 teaspoon mirin

  • ½ teaspoon Dried Dill

  • 100 gram (4 ounce) cubed watermelon

  • 25 gram (1 ounce) red onion, finely chopped

  • 1 tablespoons olive oil

  • ½ teaspoon Mint Herb

  • 1 tablespoons creme fraiche

  • Black Peppercorns , to taste

Key Products
Dried Dill

Product Information

£ 1.97/unit,10g
Mint Herb

Product Information

£ 1.69/unit,9g
Black Peppercorns

Product Information

£ 2.20/unit,35g


  • 1 Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper to taste.
  • 2 Place cucumber, bread, water, vinegar, fish sauce, mirin and Dill in blender, cover and blend until coarsely pureed. Refrigerate for 1 hour or until chilled.