Go Back

Santa Claus Gazpacho

Prep Time 15 mins
Total Time 15 mins
Course Appetizers, Breakfast, Dinner, Lunch, Sauces, Side Dish, Soups and broths
Cuisine Worldly
Servings 4 people


  • 1 pounds ripe Santa Claus melon Or 1 chopped with rind removed and seeded melon
  • 1 medium hothouse cucumber chopped (approximately 1 1/2 cups)
  • 1/4 cup shallots or green onions chopped (approximately 1 small shallot)
  • 1/4 cup fresh basil
  • 1 teaspoon minced garlic 1-2 cloves
  • 3 tablespoons Extra virgin olive oil
  • 2 tablespoon apple cider vinegar or any type of flavored vinegar
  • 1 tablespoon fresh squeezed lemon or lime juice
  • 1/4 teaspoon sea salt to taste
  • fresh ground black pepper to taste


  • Cut the melon in half and scoop out the seeds, discarding them. Slice each melon half into quarters and use a spoon to scoop the fruit into a blender and put the rind in the compost.
  • Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
  • It is best to place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.


Reduce gazpacho in a hot skillet until it thickens slightly. Use this to spoon over salmon or chicken or maybe ice cream!
More details on Santa Claus melon