Cucumber Gazpacho
Ingredients
- 2 large English cucumbers
- 3 cups chopped honeydew melon
- 1 cup cubed crustless day-old white bread
- ¼ cup olive oil, plus more 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
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Instructions
- Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
- Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
- Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
- Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
- Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.
Source
Original recipe: View Original