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Cucumber Melon Gazpacho
Serving you summertime in a bowl!
This cool, creamy soup is the perfect starter, light lunch, or a full meal if you just can’t get enough like me! Cucumber, scallions, and a gentle hit of sweetness from honeydew melon come together in a rich base of smooth, pureed almonds that give this soup so much body. I love adding in a touch of fresh mint and jalapeño to keep each bite exciting.
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
Cucumber Melon Gazpacho
Serves 4
Ingredients:
1 cup blanched almonds
2/12 English cucumbers, peeled and roughly chopped, plus ½ cucumber thinly sliced into half-moon for garnish
5 scallions, cut into 1-icnh 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 jalapenos, seeds and ribs removed for less heat (optional)
Sea salt, to taste
4 radishes, thinly slice, to garnish
Instructions:
•Soak the almonds in 11/4 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, jalapeno (if using), and salt in the jar of a high-speed blender and blend until very smooth, working in batches as needed. Taste and adjust any seasoning.
•Transfer to a container 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 happens to separate 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.
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