Cucumber Gazpacho

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

• 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

Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.

Step 2

Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.

Step 3

Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.

Step 4

Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.

Step 5

Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.