Serves: 4

INGREDIENTS

1 cup blanched almonds
2 ½ English cucumbers, peeled and roughly chopped, plus ½ cucumber thinly sliced into half-moons for garnish
5 scallions, cut into 1-inch pieces, plus 2 thinly sliced for garnish
1 garlic clove
2 cups roughly chopped honeydew melon (or yellow bell pepper for a more savory result)
Juice from 2 or 3 lemons (about 1/3 cup)
6 tablespoons extra-virgin olive oil, plus more for garnish
1 to 2 tablespoons white wine vinegar or white balsamic vinegar
10 to 12 fresh mint leaves
½ jalapeño, seeds and ribs removed for less heat (optional)
Sea salt, to taste
4 radishes, thinly sliced, to garnish

INSTRUCTIONS

Soak the almonds in 1 1/4 cups hot water for 1 to 2 hours to soften so they will blend into a creamy milk without being chunky.

Place the roughly chopped cucumbers, chopped scallions, garlic, almonds and soaking water, melon, lemon juice, olive oil, vinegar, mint, jalapeño (if using), and salt in the jar of a high-speed blender and blend until very smooth and creamy.

Taste for seasoning and refrigerate overnight, 8 to 12 hours, to allow the flavors to meld. This gets your gazpacho to the best consistency and flavor — but if you just cannot wait, it will still be delicious right away! If the soup separates at all, just stir to combine again before serving.

Serve garnished with the cucumber slices, sliced scallions, radishes, and a drizzle of olive oil.

Note: For an ultra-creamy and slightly richer gazpacho, add 1 cup of unsweetened almond milk to the carafe before blending your soaked and drained almonds.