Description
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Ingredients
- 2 large English cucumbers
- 3 cups chopped honeydew melon
- 1 cup cubed crustless day-old white bread
- ¼ cup olive oil, plus extra for drizzling
- 1 tablespoon sherry vinegar
- 2 ¼ teaspoons kosher salt, plus more to taste
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 2 teaspoons honey
Instructions
- Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
- Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew
- bread cubes
- 1/4 cup oil
- vinegar
- and 2 1/4 teaspoons kosher salt. Process on low speed
- gradually increasing speed to high
- until cucumber mixture is very smooth and creamy
- about 90 seconds.
- Pour gazpacho into a medium bowl. Cover and chill until cold
- about 1 hour.
- Right before serving
- toss together reserved cucumber slices
- feta cheese
- mint
- honey
- and a pinch of salt in a small bowl.
- Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 4