Melon Gazpacho



30 mins


2 servings

As we get into August and the hottest part of the year, it’s nice to have dishes that don’t take any heat. The Spanish soup Gazpacho is perfect for the situation. We prefer ours in a more rustic style than is traditional, opting for something that’s closer to a pico-de-gallo than a tomato soup. It might not be very pretty but if it’s hot and we want to be lazy; so we don’t run the blender longer than we have to and skip the mess of straining. A blender would work here, but a food processor is best. If you have neither, O.G. gazpacho was made with mortar and pestle, so you could make it work by cutting the veg as small as possible, and smashing it the best you can. It’s pretty hard to mess up when the veggies taste this good. This tastes even better the next day so it can also be an extra-convenient lunch or dinner if you don’t finish it all when you first make it.


from your CSA Club Share

from your pantry

  • Salt – to taste
  • Tasty Oil – ¼ c
    • We like sunflower but olive would work
  • Tasty Vinegar – 2 t
    • Balsamic works well but sherry, red wine, or champagne vinegar would all work as well

larder items

  • Dill Pickles – 2 spears
  • Dill Pickle Liquid – ¼ c
  • Gazpacho Herb Mix (basil, mint, nasturtium)
  • Cherry Bomb Salt – to taste


Nothing special for this recipe!



  1. Roughly chop tomatoes, cucumber, bell pepper and pickles into ~ 1” chunks. 
  2. Add the veg to a food processor along with the pickle liquid, melon, oil, vinegar, and 2 teaspoons of salt. Besides one of each herb (for garnish), tear all the herb into larges pieces and add to food processor.
  3. Pulse the food processor 5 times, and stop to scrap large pieces from the side. Pulse another 5-8 times or until no large pieces remain. Empty the ‘soup’ into a medium serving bowl or container and refrigerate for at least 10 mins, or up to a few days


Straight to plating for this recipe!


  1. Slice or quarter the cherry tomatoes.
  2. Portion into bowls, and garnish with cherry tomatoes, a drizzle of oil, cherry bomb salt (to your spice level), and torn herbs.