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Gazpacho is a type of soup that originated in Spain. In its most original form, it is made from tomatoes, stale bread, garlic, olive oil and vinegar. The most well-known characteristic of a gazpacho is that it is a cold soup made from blending raw vegetables.
Nowadays there are lots of variations of gazpacho and some of the vegetables used include avocados, cucumbers, peppers, strawberries and even watermelon! While reading more about the history of gazpacho, I also learned that traditionally gazpacho was made by pounding the vegetables with a mortar and pestle. This more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders or food processors. Interesting isn’t it?
Well, this green gazpacho is completely nightshade-free! Honeydew melon is one of my favorite fruits from the melon family, so when I recently saw a gazpacho recipe in a magazine that used honeydew, I instantly loved the idea and couldn’t wait to try it! I decided to add cilantro to my version for a more interesting flavor and the result was just amazing!
This cold soup is absolutely delicious, so easy to make and you can make it in advance when you are entertaining. It would make a perfect starter for any summer gathering.
- 2 cups chopped honeydew melon (peeled, deseeded and cut into about 1-in cubes; about ¼ of a regular size melon)
- 2 cups seedless English cucumber (peeled and chopped into ½-in cubes)
- ½ of a ripe avocado
- ½ of a red onion
- 1 clove garlic
- ½ cup fresh cilantro leaves (no stems), packed
- ¼ cup water
- 3 tablespoons lime juice (juice of about 2 limes) * See Note
- ½ teaspoon apple cider vinegar
- ½ teaspoon sea salt
- For garnish:
- Cucumber slices
- Fresh cilantro
- Add all the ingredients to a food processor or a blender. Blend until you get a smooth consistency.
- Serve immediately or transfer to a container and place in refrigerator. Before serving, garnish with cucumber slices and cilantro on top!