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
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