Recipes / Category: Soups & Salads

Cucumber Watermelon Gazpacho

  • ¼ cup/60 ml MagicalButter Coconut Oil
  • 4 large seedless English cucumbers, chopped into ½ inch/1 cm pieces
  • ½ pound/225 g silken tofu, drained
  • ¼ cup/120 ml ice-cold water
  • ¼ cup/60 ml freshly squeezed lime juice
  • 1 tablespoon/15 ml fresh cilantro, finely chopped
  • 2 teaspoons/10 ml salt
  • 1 teaspoon/5 ml fresh ginger root, grated
  • 1 bunch fresh mint, de-stemmed, chopped (set aside 2 tablespoons/30 ml for garnish)
  • ½ small shallots, thinly sliced  
  • ½ teaspoon/2½ ml cayenne pepper


  • ¼ cup/60 ml MagicalButter Coconut Oil
  • 2 cups/475 ml watermelon, seeded and diced  
  • ½ cup/120 ml toasted pepitas (pumpkin seeds)
  • 2 tablespoons/30 ml fresh mint, chopped
Magical Butter MB2 Machine
How To
  1. Place all the ingredients into your MagicalButter machine, and secure the head.
  2. Press the Temperature button, and select No Heat; then press the 1 Hour/Oil button.
  3. When the cycle is completed, transfer your gazpacho to a large pitcher. Cover it, and refrigerate it for at least 2-8 hours.
  4. Before serving, taste the gazpacho and adjust the seasoning as needed.
  5. Divide the soup among chilled bowls. Top it evenly with watermelon, toasted pumpkin seeds, reserved chopped mint, and a drizzle of olive oil, and enjoy!