Gazpacho De Melon Melon Gazpacho Food

HONEYDEW MELON GAZPACHO

Steps:

• Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
• Transfer to a bowl, cover and refrigerate for at least 1 hour.
• To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

GAZPACHO DE MELON (MELON GAZPACHO)

Steps:

• Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
• Coarsely chop the peach and the tomato and add to the food processor.
• Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
• Chill in the refrigerator for 2 hours.
• Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.