Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Dinner, Kid Friendly, Lunch, Main Courses, Make Ahead, Soups, Summer Fun, The Lazy Way To Cook, Vegan, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Cooking Light, Cucumber, Dinner, Gazpacho, Honeydew Melon, Honeydew Melon Gazpacho, Kid Friendly, Kosher Salt, Light Side, Lunch, Main Courses, Make Ahead, Red Onions, Sherry Vinegar, Soups, Summer Fun, The Lazy Way To Cook, Vegan, Vegetarian, Victoria Hart Glavin, Victoria's Honeydew Melon Gazpacho, Week Nights, Weekend Fun
Honeydew 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
