This cooling Green Gazpacho soup is a great way to use honeydew melon.

Alice Lindley

Alice Lindley

Passionate foodie

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This cooling green gaszpacho soup is a great way to use honeydew melon, and makes the perfect antidote to a stomach stretched too far by a Christmas feast! Sometimes you just can’t face a full meal and this soup is a great way to keep your energy up.

Make this Green Gazpacho soup in minutes and there’s no stove involved.  Do make sure you select the best, freshest ingredients as there’s no hiding flavours in this soup.


Green Gazpacho Soup

Serves 4


1 x ripe honeydew melon, rind and seed removed, cut into pieces

1 x avocado, skin and seed removed, cut into pieces

1 x cucumber, skin and seeds removed, cut into pieces

250ml natural yoghurt

1 x handful mint, chopped

1 x handful parsley, chopped

Reserve some parsley and mint for garnishing


Take all ingredients and place in a food processor. Blend until smooth.

Once processed, season with sea salt, pepper and a squeeze of lemon juice, tasting as you go. Place in the fridge for at least 30 minutes until completely cool.

Serve the Green Gazpacho soup chilled, topped with chopped herbs.

*If you are feeling the need for a bit of kick, add a few cloves of raw garlic to the mix and a splash of green Tabasco to finish.