CUCUMLast week, while helping my friend Lynda make a batch of Strawberry-Basil Bourbon Lemonade, my eyes turned to another item in the Country Living magazine where she spotted the recipe. What I saw was a recipe for Cucumber Gazpacho with Watermelon and Mint – which sounded so intriguing, I just had to try it out.

About the recipe for Cucumber Gazpacho with Watermelon and Mint from Country Living: “Diced watermelon and toasted pumpkin seeds garnish minty cucumber gazpacho. Refreshingly light and just a little bit sweet and spicy, this cool, colorful soup is a novel twist classic gazpacho.”

I like classic gazpacho just fine – well good gazpacho that is – but also love the cool refreshing taste of cucumbers in the summer and this recipe called to me.

I made the recipe pretty much as presented in Country Living. However, I substituted the “English cucumbers” the recipe called for with some fresh cukes I picked up at a local farmers market. I also used a white onion instead of the sweet onion, and I ditched the cilantro (not a fan) and did without the pepitas.

The result was a nice refreshing summer soup. It was almost a dessert treat with the mint and watermelon, but it made a nice companion to a salad for the perfect summer meal.

Find all the great recipes and other tips for Country Living magazine here.