Green cucumber melon gazpacho
The most refreshing soup you’ll ever taste, this green honeydew gazpacho has a light and creamy consistency thanks to avocado and honeydew melon. And each bite is crisp and full of flavor for those hot summer days! This is the best green gazpacho recipe, and a great way to use up fresh summer time produce.
Print Recipe
Ingredients
- small honey dew melon or ½ regular sized honey dew melon seeds removed, cut into chunks
- 4 English cucumbers cut into chunks
- 1 avocado pitted and cut
- 2 stalks celery chopped
- ⅓ cup green grapes
- 1 lime - zest and juice
- 1 green bell pepper seeds and ribs removed and cut into chunks
- 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
- ⅓ tablespoon lavender, organic, dried or fresh
Instructions
- Combine all ingredients in a high speed blender or food processor.
- Taste, add additional salt and pepper if needed.
- Cover and chill overnight and serve the following day for best flavor.
Notes
Serve with a drizzle of olive oil and a nice pinch of salt + black pepper (or white pepper); you could also try: edible flowers, 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, Fresh herbs.
Store in an airtight container in your refrigerator.
Enjoy within 4 days of making.
This recipe does not freeze well.
Nutrition
Serving: 1g | Calories: 225kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 116mg | Fiber: 5g | Sugar: 28g
Servings: 8
Calories: 225kcal