Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
This Melon Gazpacho Recipe is incredibly refreshing. Melon gazpacho freezes well if you’d like to make a big batch or have large melons to use up. Serve the chilled melon soup alone or alongside grilled kabobs featuring summer vegetables with spicy chicken, shrimp or tofu. Yield: 2 servings.
2 cups honeydew melon or other melon
1 cup green grapes
1 medium cucumber, peeled and seeded
1 large stalk celery, coarsely chopped
1 to 2 tsp diced jalapeño (about 1/2 of a jalapeño, seeded)
2 tbsp fresh mint leaves, chopped
Juice of 1 lime
1/4 cup thick yogurt or crème fraîche, for garnish
In a blender or food processor, purée the first 7 ingredients. Strain through a fine sieve, if desired. Season with salt and pepper. Chill at least half an hour before serving. Top each serving with a dollop of thick yogurt or crème fraîche.
Read more: Melons are a juicy, refreshing treat in the summer. Learn about the different varieties and try some melon recipes in Summertime Means Eating Melon.
Photo By Tim Nauman