Traditional recipes

Strawberry-Melon Gazpacho

Strawberry-Melon Gazpacho


  • 2 Cups diced cantaloupe
  • 2 Cups diced seedless watermelon
  • 1 cucumber, peeled, seeded, and chopped
  • 1 Pound strawberries, preferably organic, hulled
  • 1 Tablespoon lime juice


Place the cantaloupe, watermelon, cucumber, half of the strawberries, and lime juice in the bowl of a food processor and blend until puréed. Chop the remaining strawberries and stir into the soup. Refrigerate until chilled.

Nutritional Facts


Calories Per Serving49

Total Fat0.3g0.5%




Vitamin A79µg9%

Vitamin C52mg87%

Vitamin E0.2mg1.1%

Vitamin K8µg11%



Folate (food)26µgN/A

Folate equivalent (total)26µg6%



Niacin (B3)0.6mg3.1%






Have a question about the nutrition data? Let us know.


Strawberry And Watermelon Spicy Gazpacho

About four years back, I had attended a blogger gathering organized by California Strawberries. It was in the scenic city of Carmel. We visited several farms, spoke to the talented farmers, learnt all about strawberries and gobbled on the sweet fruit for three days in a row. This year, I am joining hands with them once again to spread more strawberry love with this Strawberry and Watermelon Spicy Gazpacho.

Strawberries are naturally sweet but low in sugar. One serving of strawberries has less than half the sugar of an apple and half the calories of a banana. This makes it ideal for an everyday diet. Clinical research suggests that eating just a serving of eight strawberries is good for the whole body. It promotes healthy heart, manages diabetic, supports brain health and reduces the risk of some cancers. Strawberries are packed with beneficial antioxidants and nutrients including potassium, folate and fiber. Antioxidants, fiber and phytochemicals in strawberries have been shown to reduce total cholesterol levels. Plus, the potassium found in strawberries can help control blood pressure and fight strokes.

With so much goodness, there is no reason why you shouldn’t indulge on strawberries every single day !

Strawberries go in my morning smoothie, oatmeal and I also top it on cakes and desserts. It also goes in my kid’s lunch box. And when the temperatures shoot up, strawberries make great gazpachos too.

This Spicy Strawberry Watermelon Gazpacho had roasted cumin seeds, fennel seeds and a few dashes of hot sauce. The flavor blend gives a lovely earthy spicy flavor. I just mixed everything and let it sit in the refrigerator for an hour or so. Then blend it to a smooth consistency. Making gazpacho is so easy and it needs no cooking! It’s a perfect summer treat for sure.

Summer Fruit Gazpacho

Summer Fruit Gazpacho is so unbelievably refreshing, you'll want to eat it every hot day you come upon. And when you find how easy it is to make, you just might actually find yourself making it all summer long!

My inspirations for Weelicious recipes come from a lot of different places. For some, they're simply based on a food I see at our farmers' market, for others it can be a dish I love from a restaurant or a food memory I had as a kid that I now find myself craving (and possibly want to make a bit healthier). In the case of this Summer Fruit Gazpacho, my muses were the mint growing wild in our garden and all of the naturally sweet fruits sitting on our kitchen counter that I was afraid would spoil.

Traditional gazpacho is a cold soup made with tomatoes and other vegetables. This version is completely different, but I wanted to call it a gazpacho because I love the idea of a cold soup during these hot summer months and truthfully. I just dig the word "gazpacho"!

The "soup" is actually made from fresh cantaloupe. We used strawberries, peaches and blueberries for the toppings, but you're welcome to try it with any summer fruit you like! Kiwi, raspberries, apricots. whatever you want! You really can't go wrong.

The morning after I made it and let it chill overnight, the kids and I sat on the kitchen floor armed with three spoons and an enormous bowl of this refreshing, sweet soup. There's only one word to explain what happened at our impromptu picnic when we tried the first refreshing spoonful. De-VOURED! We finished the whole batch before the day was over.

Soup for breakfast you might ask? After taking your first taste of this one, it won't seem at all strange to eat in the morning or any time of day you want to serve it. Especially when it's a nutritious as this!

Strawberry Gazpacho

In this brilliantly hued riff on gazpacho, Jon Cichon makes rosy, sweet strawberries the star. The berries serve as both the puréed base of the soup, and as garnishes on top, their sweetness tempered by cucumber, roasted red peppers, and in a nod to tradition, a tomato.


  • 2 red bell peppers (or store-bought roasted red peppers)
  • 2 pints organic strawberries
  • 1 large ripe tomato, diced
  • 1/2 English cucumber, peeled and diced
  • 20 leaves basil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 lime, juiced
  • Salt and black pepper to taste
  • 2 tablespoons diced tender celery and celery leaves (from the inner stalks of the celery heart)
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon basil leaves
  • 1/4 cup sliced strawberries
  • 1/4 cup croutons (store-bought or homemade)
  • Salt to taste
  • 1 tablespoonolive oil
  • 1 tablespoon aged balsamic vinegar


Preheat your oven to broil. Halve the peppers and place them cut-side-down on a baking sheet. Place in a preheated oven and roast until the peppers are wrinkled and the skins are blistered and charred in spots, about 6 minutes. Remove from the oven and let cool enough to handle. Peel the charred skin off and remove the stem and seeds.

Combine all the ingredients in a bowl and marinate overnight. Transfer the ingredients to a blender and purée until smooth. Add a splash of water if it seems thick.

Combine all the garnish ingredients, except the balsamic vinegar, in a bowl and season with salt and olive oil. Pour the soup into chilled bowls and spoon 1 tablespoon of garnish on top. Finish with a few dots of aged balsamic vinegar and serve immediately.

Strawberry-Melon Gazpacho - Recipes

When we travel I always keep an eye out for at least one special dish or recipe that I can recreate at home and add to my ever-growing recipe repertoire. Similar to how I connect songs with places we have been to or certain occasions, food does the same thing for me: it will instantly bring back those fun days and sweetest memories with the very first bite or spoon, scientifically – if there was such as thing – it’d be the palate memory effect. Our latest trip to the Maldives wasn’t anything short of neither traditional fare nor exquisite cuisine, and yet the dish I was dying to try back home, was the soup that was the prelude to our late night dinner, shortly after we reached the island Hadahaa.

We had traveled some Indian ocean islands before, so we thought we knew what type of food to expect. Besides, after spending roughly 22 hours on planes and boats, anything will do the trick. For dinner’s sake we postponed our obligatory island discovery tour – it had turned already pitch-black outside and the kitchen was about to close. We skipped the showering part, headed for Relish restaurant and got a crash course on the menu. If you had told me, that I would choose international cuisine over Asian/Indian on our first evening I would have laughed it off, but that’s exactly what happened. Midnight was approaching fast, something light and refreshing seemed to be in order: the Watermelon-Strawberry Gazpacho with baked Goat Cheese.

Meanwhile we were the only guests left on the patio. The atmosphere was somewhat magical, gentle ambient music came from the inside, the sound of the ocean, our gecko friends chirping away, bats jay-flying and our first glass of wine. When the chilled soup was served, I knew right off the bat: This is it! My new favorite appetizer for the summer! The combination of chilled, sweet fruits and warm goat cheese surely sounded good to me when I saw it on the menu, but I didn’t expect it to knock me off my socks like it did. One of my personal 2011 favs so far.

We got a chance to talk to chef Bastian Mantey a few days later and he promised to send me the recipe, sadly we lost touch and he never did. So I had to rely on my tastebuds’ memories to recreate his Gazpacho recipe. It was tough to hold out for really tasty watermelons until last week, but in the end patience paid off. I started experimenting and just when our thermometer was headed for 30°C the results turned out as hoped. Just in time.

Everybody who comes near our apartment these days has to try it – IT IS SO GOOD. Especially in these scorching temperatures! Just make sure to use only very fragrant fruits, as the soup doesn’t come with much seasoning.

Start with the watermelon: Cut the melon in slices and generously cut off the rind (the flesh near the rind often lacks sweetness and flavor). Put 500 g of the flesh into your blender and mix well until smooth. Strain through a fine mesh sieve to remove pulp and seeds (discard), you will need 400 ml of watermelon juice to proceed.

Wash the strawberries, remove their stems and cut into pieces. Blend together with the watermelon juice until very smooth. Add the white wine and season (delicately!) with a pinch of sugar, fine sea salt and freshly ground black pepper. Chill covered in the fridge for at least 3 hours. If you need it immediately, blend it with two or three ice cubes (season again, if necessary). It keeps well in the fridge for 1-2 days.

Prepare the goat cheese: Line a baking sheet with parchment paper on which you place the goat cheeses. Heat under the grill (

200°C/390°F) for a few of minutes (keep an eye on them!), the cheese should become warm and soft to the touch, but merely keep its white color.

Assemble: Pour the chilled soup into small, shallow bowls and – using a spatula – carefully place one goat cheese in the middle of each. Drizzle with olive oil and coarsely ground black pepper, maybe a mint leaf, and serve immediately!

Summer Gazpacho


2 tbl sherry or red wine vinegar

sea salt & pepper, to taste

cherry tomatoes, halved


Add all gazpacho ingredients to your blender.

Make sure the lid is on tight (please don’t forget this step as I had kept the lid off for a video shot and let’s just say it was a total fail) and blend. Pulse at first starting on low and increase to higher speed until you get the right consistency.

Add a pinch of sea salt more or a squeeze of lemon juice, or maybe add more jalapeño, to taste. Blend a little bit more and chill the soup for at least 2 hours, but I promise you it tastes better the next day.

To serve, pour the soup into tall glasses (or small bowls) and top with garnishes: halved cherry tomatoes, cucumber slivers, cilantro, basil oil.

This gazpacho recipe is naturally raw vegan, plant-based, gluten-free, nut-free and incredibly delicious! It’s a refreshing chilled summer “soup” that’s perfect for using up tomatoes and cucumber when you have a lot on hand. Be sure to make it ahead so the soup can chill for at least one day.

Did you make this recipe?

Please let me know! Leave a comment and share a picture on Instagram and tag #PlantfullKitchen

This recipe was made in partnership with Houweling’s Tomatoes.

Strawberry, Honeydew, Cucumber & Mint Gazpacho

Its flippin hot out there! My god! We don’t have A/C in our house, we generally depend on the nice ocean breezes, but today… NO. BREEZE. JUST. HOT! So…the thought of turning on the stove and eating something hot when our thermostat was reading 94 degrees was not even a question. This cold refreshing soup really hit the spot!

OK, so I know that this isn’t the typical “gazpacho” you think of when you hear that name. But according to wikipedia, it says there can be many variations of gazpacho without the traditional spicy tomato base. So I’m going to run with that and make my own “variation.” Basically – it’s a cold soup. Gazpacho sounds so much better than soup, so I’m sticking to it.

We’re heading out to Cape Cod for the weekend so I was trying to get through the rest of our fruit before we left. I’ve done a pretty good job at plowing through the strawberries, I only have one container left, and some frozen in the freezer of course.

I also have mint coming out the wazoos in my herb garden so I was excited to use some up. I need to start finding more recipes that include mint (besides Mojitos).

This soup brings back some fond memories. When we were little, my best friend Laurel & I would play restaurant and have both of our families come & attend our restaurant for dinner. I remember one time we made a cold fruit soup for our first course, I’m sure it was 100% our idea (great idea dad). We would put on aprons and make menus and cook up a big dinner. We insisted on taking everyone’s orders even though we knew exactly what we were serving. “What can I get you this evening, soup or soup” “Oh the soup? Great!” “And what would you like for your main course, we have pizza or pizza. Oh – you would like the pizza? Fantastic choice!” I’ve thought about that soup ever since, I was pretty proud of it. But I haven’t made it since that restaurant night. So welcome back cold soup! Its been a while!

This is so simple its sick. Just pile strawberries, cucumbers, frozen honeydew melon, mint & water in a blender. Bam, blam Kabam. Dinner’s Done! Of course you’ll probably want to serve it with something else but it makes a great first course. We grilled up some romaine & shrimp for a big salad on the side, I’ll post the recipe for that soon, it was KILLER.

I had a bunch leftover from this recipe, it probably serves more like 4. I poured the leftovers into an ice-cube tray and I’ll be using those little babies in some smoothies later!


Was taking a walk the other day and saw this tree dude. He was really happy. It was a gorgeous day. I love that someone took the time to carve this out and put it on their tree. Made me happy. That’s it.


The grass is green, the trees are blossoming (finally!) and I think that’s cause for celebration! If you’re looking to treat your taste buds to something refreshing after what was quite possibly the longest winter in Canadian history, embrace spring’s bountiful produce with my Spiced Strawberry Watermelon Gazpacho. This pretty, pink (yep, still riding that Spring 2017 Pantone Fashion Color Report wave), chilled soup is the perfect menu addition for your next spring soir é e, baby or bridal shower, or anytime you’re hosting your girlfriends and want something fuss free, fresh and festive!

My Spiced Strawberry Watermelon Gazpacho is so simple, I almost can’t call it a recipe — but I’ve been meaning to publish this one since last summer! I popped over to Blushlane (a new organic market that just opened in my neighbourhood) on Friday and was so inspired by the beautiful strawberries, basil (I picked up a gorgeous basil plant… let’s hope I don’t kill it!) and mini watermelon that I knew I had to channel them into this recipe. With just 10 ingredients (seasonings and garnish included!) this fruity spin on traditional gazpacho comes together in just 10 minutes! So grab a delicious glass of rosé (I’m enjoying a Spanish Rioja!) and kick back with me tonight for the details on this modern, seasonal spin on a classic Spanish dish while I catch you up on a few cool things that have been happening the scenes lately — I can’t share a lot right now, but if you followed along with my Insta Stories last week, you may have an idea!


Oh man, you guys! There’s been so much happening behind the scenes here lately. Late last week a very exciting opportunity trickled into my inbox (it seemed too good to be true at first, but thankfully it turned out that wasn’t the case!). I can’t say too much at this point, but it involved me executing an extremely last minute video where I had to introduce myself, what I do, and cook something — on a very short timeline (I’m talking 2 days)! To say it was a complete departure from my usual, very polished, calculated content and work would be a huge understatement. I’ve never made (or edited) a video and and am not set up to make professional videos in any capacity (I’ve been waiting on my camera upgrade to tackle video this year) — so I whipped out my iPhone and we filmed a 4 minute video in 15 minutes. I spent about 20 minutes cutting it together in iMovie and sent it in — no time for second takes or second guesses. It was a whirlwind!

It also involved me digging an unpublished recipe out of my archives that I knew I could successfully execute with my healing finger (which still has to be covered when I’m working with food). Of course, my Spiced Strawberry Watermelon Gazpacho came to mind immediately! Like I mentioned, I’ve been meaning to publish the recipe since last summer and hadn’t tested it since. So, 1 hour before filming on Friday I popped out to grab the ingredients, tested this recipe 3 times to make sure it was just right — and then I went for it! The process was exhilarating and a very welcome change or pace from my regular routine. I’m not sure what will come of it and I don’t plan on publishing the video (at least for now) — but I’ll definitely be sharing any exciting developments! Either way, it was nice to be pushed outside my comfort zone, embrace a new opportunity with reckless abandon, challenge myself creatively and whet my appetite for video. I had absolutely no idea what I was doing — but it was a lot of fun!

That being said, I didn’t plan to publish this recipe today. But, since I perfected it on Friday and had ample gazpacho kicking around after my impromptu video, I thought I should make the most of it! So, I photographed this dish on Saturday and here we are. I’ve been eating my Spiced Strawberry Watermelon Gazpacho for lunch almost every day since and I have it say — it’s absolutely delish!

So let’s get to the real reason you’re here, shall we? I’m thrilled to finally be sharing the recipe for my Spiced Strawberry Watermelon Gazpacho! If you’re not familiar with gazpacho, it’s basically a cold soup that originated in Spain and is widely eaten in Spanish countries during this time of year due to its refreshing qualities. Gazpacho has always been a springtime favourite of mine! Traditionally, it’s made with cucumber, tomatoes and garlic — but I’m sure by now you know I don’t like to do things very traditionally around here!

Today I’m infusing this classic Spanish dish with a contemporary, springtime flair and fresh, fruity flavours. I love gazpacho for lunch, with dinner — and honestly, sometimes even for breakfast (it’s definitely the sassy, Spanish cousin of the smoothie bowl in my mind)! If you have a blender, 10 minutes and some awesome fresh ingredients, you can make it too. This powerhouse gazpacho is packed full of incredible health benefits, nutrients, antioxidants and anti aging ingredients — it’s true beauty food. Not only is it easy on the eyes and kind to the body, it contains a medley of detoxifying, superfood fruits and vegetables along with and a healthy dose of hydration to help you look and feel your best this summer.


Yield: 4 servings (or approximately 4 cups)


• 4 cups watermelon
• 2 cups organic strawberries
• 1 cucumber (approximately 1 1/2 cups)
• Juice from 1 lime
• 1 tsp jalapeño pepper
• 1/8 cup full fat coconut milk
• 1 tsp strawberry white balsamic vinegar
• 4 turns Himalayan Pink Sea Salt


• Drizzle of fruity extra virgin olive oil
• Squeeze of lime juice
• 1 turn of freshly cracked black peppercorns
• Fresh basil leaves

Optional: strawberry slices, cucumber slices, edible flowers, etc!


1. Start with chilled produce. Chop all mince ingredients for the Spiced Strawberry Watermelon Gazpacho and add to your Vitamix (or similar).

2. Blend until smooth.

3. Pour into bowl and serve chilled (if you didn’t start with chilled produce, pop the covered gazpacho into the fridge to chill for for 30 minutes).

4. Garnish with a drizzle of fruity extra virgin olive oil, a squeeze of lime juice, 1 turn of freshly cracked black peppercorns and fresh basil leaves.

Suggestions and Variations

You can add some fresh herbs like dill, basil, mint or lemon balm.

Try other soft vegetables or use tomatoes and red capsicum as in the original gazpacho.

Try other soft fruits like pears or honey melon.

You may add a little yoghurt, buttermilk or coconut milk to soften the colour.

Try this awesome Beetroot "Gazpacho": Instead of the strawberries and watermelon use one cucumber and two or three cooked beetroots. Add a squeeze of lemon juice or a few drops of mild vinegar.

Refreshing Melon Gazpacho (Try This Magical Cold Soup)

If you have never tried a delicious bowl of gazpacho, you have definitely been missing out. Gazpacho is a type of soup that is traditionally prepared with raw blended vegetables and served cold. It originated in Andalusia and has a distinct Spanish flavoring to it. This recipe calls for a paleo style melon gazpacho. It’s incredibly easy to prepare and the only cooking required is to quickly fry some prosciutto for topping. If you’ve never had gazpacho before, you absolutely must try this recipe to see what you’ve been missing.

Flavorful Soup Ingredients

I’ve always been a big fan of eating melon. Watermelon, honeydew, muskmelons, cantaloupe — all juicy and delicious fruit that I can’t get enough of. The sweet component, combined with the tanginess of the apple cider vinegar, and the burst of saltiness from the prosciutto work well together even though the combination of ingredients may sound unusual at first.


Cantaloupe is extremely high in vitamin C, along with potassium, fiber, and choline. The choline, in particular, is important to include in our diets, as it’s an essential nutrient that helps with falling asleep, improves cognitive function, assists fat absorption, and reduces chronic inflammation. (1) Cantaloupes also have a high water content, making them a great fruit to eat on those hot summer days to help you keep hydrated.

Savory Cold Soup

It wasn’t until this recipe that I ever thought to make a soup using cantaloupe. It works perfectly though, as the melon provides a deliciously sweet taste that combines with the tomatoes, red pepper flakes and apple cider vinegar perfectly. They all blend to make a savory cold soup that has an ever so mild kick to it. The addition of cucumber and spring onion as a topping help balance the spicy kick slightly by adding a nice cool touch as well.


By frying a few slices of delicious prosciutto as the final topping, you add a wonderful crispy element to the whole thing. Add it all together and you have a super simple cold soup to prepare that will satisfy all of your taste buds without a doubt.

To be perfectly honest with you guys, when I first heard about gazpacho, I wasn’t exactly sure what it was either. Needless to say, it’s now become one of my favorite lunchtime dishes thanks to the fact it’s so simple to prepare. That and it includes so many of my favorite foods, especially this melon gazpacho with cantaloupe. Another great way to make gazpacho includes tomato and red pepper as well. Try them both out for yourself and you’ll see just how good these cold soups really are.

If you’re fond of having something light like soup and sandwiches for lunch, ne sure to check out these paleo-approved recipes. These are filling and nutritious without the bloat from artificial ingredients found in store-bought soups. My personal favorite is the roasted tomato soup (#4)!

Watch the video: Strawberry Melon SaladUnique RecipeRamadan Special (January 2022).