Green Cucumber and Melon Gazpacho

This refreshing chilled soup is a light and healthy starter for a summer dinner party.

Blender

JAWZ High performance Blender

Prep

10 Minutes

Cook

0 Minutes

 

Total

10 Minutes

Makes

4 Cups

 

Ingredients

  • 1 English cucumber, seeded
  • 2 cups coarsely chopped honeydew melon
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 12 fresh mint leaves
  • 1/2 small white onion, halved
  • 1 green chili pepper, halved and seeded
  • 1/2 tsp each salt and pepper

Garnish:

  • 2 radishes, thinly sliced
  • 4 small sprigs fresh mint

Methodology

  1. Cut 12 thin slices of cucumber; set aside. Using spoon, scoop out seeds from remaining cucumber; cut into quarters.
  2. In JAWZ High Performance Blender, combine cucumber quarters, melon, olive oil, vinegar, mint leaves, onion, chili pepper, salt and pepper; blend on Speed 8 until smooth.
  3. Divide among 4 bowls. Garnish with reserved cucumber slices, radishes and mint sprigs.

Tips

  • Alternatively, garnish with micro mint sprouts.
  • Peel cucumber if desired.

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