Pear Cucumber Gazpacho

Try this original gazpacho recipe made with honeydew melon, cucumber and Bartlett pears. Our cucumber pear gazpacho is as refreshing as it is beautiful, so don't let the summer pass without tasting it!

This recipe was developed exclusively for Chelan Fresh using local Bartlett pears grown in the Chelan Valley.

Prep Time 15 minutes
Author Beth Williams and Meg Raines


  • 1 medium honeydew melon, diced small
  • 2 large cucumbers, peeled, seeded and diced small
  • 1 large Bartlett pear, peeled and diced small
  • 3 tablespoons fresh lime juice
  • 2 tablespoons shallots, minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons white wine vinegar
  • 1/2 tablespoons jalapeno, minced (optional)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt


  • 1/2 Bartlett pear, cored and sliced
  • 2 tablespoon fresh cilantro, chopped
  • 1 tablespoon shallots, minced
  • 1 lime cut into wedges for serving on the side


  1. Take make the pear cucumber gazpacho, set aside one cup of the melon and 1/2 cup of the cucumber.

  2. Combine the rest of the melon and cucumber in a blender and blend until very smooth.

  3. Pour mixture into a bowl and add the remainder of the ingredients: diced Bartlett pear, reserved diced melon and cucumber, lime juice, shallots, cilantro, vinegar, jalapeƱo (if using), olive oil and salt. Mix well and chill in the refrigerator for at least an hour.

  4. Serve pear cucumber gazpacho well chilled, garnished with sliced pears, cilantro, shallots, and lime wedges.

Recipe Notes

*The taste will differ depending on how sweet your honeydew melon is. We recommend tasting the soup and making adjustments to suit your tastes with salt, lime juice, cilantro, etc.