Cucumber Gazpacho

This cucumber gazpacho is a delightful change from the classic tomato version. Honeydew melon and honey add sweetness, while sherry vinegar adds tang to the recipe.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 270 Calories

Ingredients

• 2 teaspoons honey
• 2 tablespoons chopped fresh mint
• 1 tablespoon sherry vinegar
• 2 large English cucumbers
• 3 cups chopped honeydew melon
• 1 cup cubed crustless day-old white bread
• 0.25 cup crumbled feta cheese
• 0.25 cup olive oil, plus extra for drizzling
• 2.25 teaspoons kosher salt, plus more to taste

Recipe Instructions

Step 1

Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.

Step 2

Thinly slice enough cucumber to measure 1/3 cup; coarsely chop the rest. Transfer cucumber slices to a small bowl; cover and chill until ready to use.

Step 3

Transfer the chopped cucumber to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.

Step 4

Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Step 5

Toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl.