Cucumber & Melon Gazpacho Recipe
Make Cucumber & Melon Gazpacho Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Produce
Spices & Condiments
Method
Preparation
- 1
Prepare the Ingredients
Wash and peel the cucumbers and cut them into chunks. Cut the honeydew melon in half, remove the seeds, and scoop out the flesh into chunks. Chop the red bell pepper and green onions. Mince the garlic clove and set all prepared ingredients aside.
- 2
Blend the Base
In a blender, combine the cucumber chunks, honeydew melon chunks, chopped red bell pepper, minced garlic, and green onions. Add lime juice, olive oil, salt, and black pepper.
Blending
- 3
Blend Until Smooth
Blend the mixture on high speed until smooth and creamy. If the mixture is too thick, you can add a little cold water to reach your desired consistency.
- 4
Taste and Adjust
Taste the gazpacho and adjust seasoning by adding more salt, pepper, or lime juice as needed.
Serving
- 5
Chill and Serve
Transfer the gazpacho to a serving bowl and refrigerate for at least 30 minutes to chill. Serve cold, garnished with fresh mint leaves.
