The end of the cukes, and: a fruity gazpacho variation

It’s official – cucumber season is over in our household! I ripped them out of the ground last weekend after harvesting the final dozen smallish cukes.

cuke destruction

Here’s my swan song to this highly productive cucumber season. I wrote about the merits of cucumber gazpacho, but there’s another sweetheart in the cold soup category that merits a mention: fruit gazpacho.

Perhaps the most delicious dish I made all summer, this fruit gazpacho straddled the line between sweet and savory. As a bonus, it also used cucumber!

Watermelon-basil gazpacho


  • 5 lb watermelon, de-seeded with rind removed
  • 1 cup sliced peaches or nectarines
  • 1 lb cucumber, peeled and de-seeded
  • A generous bunch of basil (Thai basil works especially well)
  • 1 clove garlic
  • 1/4 cup onion
  • 1/2 cup white, red, or rice wine vinegar
  • 2 TBSP olive oil
  • Salt and pepper

Throw everything into a blender or food processor and blend until smooth. Refrigerate at least 1 hour before serving. Top with chunks of feta and a drizzle of olive oil and/or balsamic vinegar.

To make this even more savory, add a tomato or two and a pepper to the blend. A spicy pepper would probably be delicious as well!

the final harvest


One thought on “The end of the cukes, and: a fruity gazpacho variation

  1. The garden looks so lush and beautiful! Also, I would love to try the fruit gazpacho. A catering company I used to work for made a gazpacho with honeydew melon, yum.

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