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Green Melon Gazpacho Chilled Soup

This tempting recipe by South African chef Paula Sachs is simple to prepare. She served the Green Melon Gazpacho as the starter course for her plant-based menu (it’s vegan-friendly). This chilled soup is a perfect choice for a warm summer evening, or as a light lunch. Serve with freshly-baked baguette and a glass of our Forever Summer rosé.

Green Melon Gazpacho Chilled Soup

Green Melon Gazpacho

Paula Sachs recipe turns traditional gazpacho on its head with this green melon version. The soup is easy to make, best served well chilled and suitable for vegan diets. No cooking required, which is terrific on hot summer days.
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup, Starter Course
Cuisine Vegan, Vegetarian
Servings 4 people


  • 2 ripe Melons
  • 2 ripe Avocados
  • 1 cup Spinach
  • handful of Flat leaf parsley
  • handful of Basil
  • knob of Ginger
  • 4 for juice Limes
  • pinch of Chili flakes
  • pinch of Salt
  • Extra water as needed
  • 1 tbsp Coconut Yogurt optional garnish


  • Peel your melons, remove the seeds and cut into chunks
  • Peel the avocado and remove the pit
  • Peel knob of ginger
  • Place the melon, avocado, spinach, basil, parsley, ginger, chili flakes, and lime juice into a blender and blend until smooth. Add a bit of water, as necessary, to help liquidize the ingredients.
  • Season to your liking
  • Garnish with black pepper, freshly torn basil and a dollop of coconut yogurt
  • Bon appetit et santé!
Keyword Avocados, Melon, Soups
Tried this recipe?Let us know how it was!

Other Chilled Soups

Serve any of these soups warm or cold, depending on the weather and your menu.

Fresh Asparagus and Pea Soup

Zucchini and Basil Velouté

Pea Soup with Crispy Prosciutto

Cold Melon Soup


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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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