Green Gazpacho- Blend And Chill

Indulge in the vibrant flavors of summer with this Green Gazpacho- Blend and Chill! The blend of sweet honeydew melon, crisp cucumbers, zesty jalapeno, and aromatic herbs creates a refreshing and savory chilled soup. With just a few simple steps, you can enjoy this nutrient-packed and flavorful dish that’s perfect for hot summer days or as a refreshing appetizer.

Ready Time

55 mins

Servings

5 servings

Ingredients

3 1/2 cups diced honeydew melon
1 3/4 cups diced English (seedless) cucumber
1 1/4 cups diced small onion
1 3/4 cups chopped avocado – peeled, pitted
1 1/2 tablespoons seeded and coarsely chopped jalapeno pepper
1 1/2 teaspoons chopped garlic
1 cup white balsamic vinegar
2 tablespoons lime juice
salt and freshly ground black pepper to taste

Instructions

Prepare all ingredients by dicing the honeydew melon, cucumber, and onion, chopping the avocado (after peeling and pitting), coarsely chopping the seeded jalapeno pepper, and mincing the garlic.

In a high-powered blender, combine the honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, and lime juice.

Blend until the mixture is smooth and creamy.

Season the green gazpacho with salt and freshly ground black pepper to taste.

Adjust the seasonings as desired, adding more lime juice for acidity, vinegar for brightness, jalapeno for heat, or salt and pepper for balance.

Cover the blender and refrigerate the green gazpacho for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.

When ready to serve, give the gazpacho a quick stir to re-combine any settled ingredients.

Ladle the chilled green gazpacho into bowls and garnish with your desired toppings, such as diced avocado, crumbled feta cheese, toasted walnuts, or chopped cilantro.

Serve immediately and enjoy the refreshing and vibrant flavors of this chilled soup.