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Cucumber Gazpacho
Cucumber Gazpacho
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Prep Time:
25 minutes
Total Time:
85 minutes
Refreshing cucumber gazpacho with honeydew melon, honey for sweetness, and sherry vinegar for tanginess.
Ingredients:
  • 2 large English cucumbers
  • 3 cups chopped honeydew melon
  • 1 cup cubed crustless day-old white bread
  • 0.25 cup olive oil, plus extra for drizzling
  • 1 tablespoon sherry vinegar
  • 2.25 teaspoons kosher salt, plus more to taste
  • 0.25 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons honey
Instructions:
  • Slice enough cucumber to measure 1/3 cup thinly, then coarsely chop the remaining cucumber. Place the sliced cucumber in a small bowl, cover, and chill until needed.
  • Combine the chopped cucumber, honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt in a blender. Blend on low speed, gradually increasing to high until mixture is smooth and creamy, about 90 seconds.
  • Transfer the refreshing gazpacho into a medium bowl and let it cool in the refrigerator for about 1 hour until perfectly chilled.
  • Combine the remaining cucumber slices with feta cheese, fresh mint, honey, and a touch of salt just before serving.
  • Gently mix gazpacho, divide into four shallow bowls. Garnish with cucumber-feta mixture and finish with a drizzle of olive oil.

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