Honeydew Melon Gazpacho

Honeydew MelonHoneydew Melon Gazpacho

This cold soup is extremely refreshing.  The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho.  Oh and by the way, it’s super easy to make too!

INGREDIENTS

3 Tablespoons Minced Red Onions

3 Tablespoons Sherry Vinegar

1 Large Honeydew Melon (About 8 Cups)

1 Large Peeled & Seeded Cucumber

1/4 Teaspoon Kosher Salt

Put the minced onions into a small size bowl and add the sherry vinegar.  Let the onions soak for 20 minutes.  Peel and seed the honeydew.  Cut the honeydew into 1 inch cubes and place into a medium size bowl.  Chop the cucumber and place into the honeydew bowl.  Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender.  Pulse until pureed.  Pour into a large size bowl and cover with plastic wrap.  Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled.  Remove from the fridge when ready to serve and ladle into individual bowls.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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