Cucumber Melon Gazpacho

Cucumber Melon Gazpacho

This gazpacho is a welcome reprieve on sweltering days. Enjoy a cup as a first course or have a bowl for lunch. The soup is filled with tummy-soothing ingredients that will gently calm your digestive system. 

Prep Time: 15 min | Yield: 4 servings

  • 2 cups chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
  • ¼ cup onion, coarsely chopped, optional
  • 1 small clove garlic, coarsely chopped, optional
  • 1 English cucumber, coarsely chopped, remove seeds if large
  • ½ cantaloupe or honeydew, 3 – 4 cups, coarsely chopped
  • ½ avocado, coarsely chopped
  • 3 - 4 tablespoons freshly squeezed lemon or lime juice
  • 1 teaspoon fresh ginger, grated
  • ¼ cup peppermint leaves, remove stems and loosely pack
  • 1 ½ teaspoons Celtic or Pink Himalayan salt 
  • ½ teaspoon black pepper


If you are using Dr. Kellyann's Bone Broth powder, first prepare 2 cups of bone broth according to the package instructions.

Working in batches, combine all ingredients in a food processor or blender and blend until smooth. After working in batches, combine and stir well. Refrigerate for 2 hours. 

Top with mint, if desired, and serve.


  • If you’re sensitive to onions or garlic, omit them for the recipe. 
  • If you enjoy your gazpacho thinner, add more bone broth.
  • If you like spice, add ¼ to ½ chopped jalapeno.