Honeydew Melon Cucumber Gazpacho with Lavender

If I was hosting a gorgeous soiree on a hot summer day, this would be exactly what I’d serve. This is the most refreshing soup you’ll ever taste; this green honeydew gazpacho has a bright, light, and creamy consistency thanks to rich avocado, green grapes, melon, cucumber, and of course, sweet floral and herbaceous lavender. And each bite is crisp and full of flavor to refresh, hydrate, and bring beauty into your day! This is my favorite green gazpacho recipe and a great way to use up fresh summertime produce.

Say hello to the green version of your new favorite cold soup! I knew I had to make a refreshing honeydew melon + English cucumber soup because we always have both ingredients in our home this time of year. Other slow and simple summer recipes for a hot summer’s day: Watermelon kiwi mint popsicles, Roasted red pepper caprese salad, lavender lemonade.

Why you’ll love this recipe:

With so many green fruits and vegetables, this recipe is packed with flavor AND nutrients! You can really do your body a favor by enjoying this delicious gazpacho! Plus it’s SO easy to whip up! The only part that takes any considerable time is washing and chopping up your fruit and veggies. Other than that, everything just goes into the blender or food processor and you’re done. OH – PLUS, it’s vegan!

It’s savory and perfect for a main dish or can be served in small cups for entertaining this time of year.

Expert tip:

While you can absolutely eat this gazpacho immediately after you make it, I find it tastes better the next day. I did not notice any considerable change in color/oxidation from the avocado the next day! You will want to enjoy it all within four days, though.

What is traditional gazpacho?

Gazpacho is a cold soup, traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil. Gazpacho originated from the Andalusia region of southern Spain. There’s no one right way to make gazpacho and there are as many variations. You will often find fruit-based gazpacho, like this one – with melon, or other refreshing variations, like our strawberry-based gazpacho.

Ingredients:

• 1 small honeydew melon or 1/2 regular-sized honeydew melon, seeds removed, cut into chunks
• 4 English cucumbers, cut into chunks
• 1 avocado, pitted and cut
• 2 stalks of celery, chopped
• 1 green apple, seeds removed and cut into chunks
• 1 lime – zest and juice
• 1 green bell pepper, seeds, and ribs removed and cut into chunks
• 1/3 cup green grapes
• 3 tablespoons lavender, organic, dried or fresh
• 4 cloves garlic, chopped
• 1 red onion, chopped
• 3 tablespoons chopped fresh parsley, plus extra for serving
• 10-12 large basil leaves
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 tablespoons apple cider vinegar or white wine vinegar
• Salt and pepper to taste

To garnish:

Gazpacho always needs a good drizzle of olive oil and a nice pinch of salt + black pepper (or white pepper), you could also try:

• A dollop of sour cream of greek yogurt
• Jalapeno pepper
• Fresh dill
• Pea shoots
• Spring green onions
• Lemon juice or lime juice or lime zest
• An avocado rose
• Thinly sliced cucumber
• Edible flowers

Serve with:

• Fried green tomatoes
• A beautiful veggie crudité
• Pistachio salmon