Cucumber-Watermelon Gazpacho

• 2 English cucumbers, halved lengthwise, seeds removed (about 1 1/2 lb.)
• 1 1/2 cups plain whole milk yogurt
• 3/4 cup chicken or vegetable stock
• 3/4 cup half-and-half
• 2 green onions, finely chopped (about 2 Tbsp.)
• 3 tablespoons finely chopped mint leaves
• 3 tablespoons finely chopped cilantro leaves
• 1 jalapeno chile, seeded and finely chopped (about 2 Tbsp.)
• 2 teaspoons grated fresh ginger
• 3 tablespoons lime zest, plus 2 tsp. fresh juice (2 to 3 limes), divided
• 2 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup finely chopped watermelon

1. Shred cucumbers using the large holes of a box grater. Whisk together yogurt, stock, and half-and-half in a large bowl until smooth. Stir in shredded cucumber, green onions, mint, cilantro, jalapeno, ginger, 3 tablespoons lime juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
2. Cover and chill 4 to 12 hours. Stir soup well, and, if desired, stir in remaining 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons lime juice. Top with watermelon.

cucumbers, milk yogurt, chicken, green onions, mint leaves, cilantro, jalapeno chile, ginger, lime zest, kosher salt, black pepper, watermelon

Taken from www.myrecipes.com/recipe/cucumber-watermelon-gazpacho (may not work)