Cucumber Watermelon Gazpacho

Photo Credit: MagicalButter

Cucumber Watermelon Gazpacho

Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Chill Time: N/A
Serving Size: ¾ cup/180 ml
Yield: about 6 cups/1420 ml


• 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

1. Place all the ingredients into your MagicalButter machine, and secure the head.
2. Press the Temperature button, and select No Heat; then press the 1 Hour/Oil button.
3. When the cycle is completed, transfer your gazpacho to a large pitcher. Cover it, and refrigerate it for at least 2-8 hours.
4. Before serving, taste the gazpacho and adjust the seasoning as needed.
5. 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!