This is how I feel about summer cooking : I don’t want to spend tons of time in the kitchen, but I DO want to make meals at home using all of the seasonal produce that is so stunning at this time of the year. Summer is also the time when we often say no to cooking, option rather for low key and no cook meals. The garden is abundant and there is always fresh vegetables to choose from. This year its still too early to enjoy the fresh veggies. This recipe was something I attempted last year while we were waiting for our tomatoes to harvest. This soup is plain perfect for hot summer days as it is made with raw ingredients and requires no cooking at all! Too hot to cook? Just turn on the blender for a minute and lunch is served.
You may be wondering what is Gazpacho! Gazpacho is a blended soup made with raw vegetables, originating from Spain. Tradition recipe calls for tomatoes and cucumber, however this is my twist on the recipe replacing the traditional vegetables. This soup is so refreshing and cools you down during the summer heat wave. You can eat the soup as it, or serve with some toasted ciabatta or bread for a wholesome meal. Store this soup in air tight container and refrigerate for up to 2 days.
2 cups of chopped honeydew melon
1 avocado (chilled)
2 cups of seedless cucumber, peeled and chopped
1/2 cup of chopped onion
1 jalapeno pepper, finely chopped
1 clove garlic
1/4 cup white balsamic vinegar
1 tbsp lime juice
Salt & pepper to taste
Handful mint leaves
In a bowl take out tbsp of chopped onion, cucumber, avocado and set it aside. Put it in the fridge and remove prior serving.
In a blender, add avocado, honeydew, cucumber, onion, jalapeno, garlic, white balsamic vinegar, lime juice, salt and pepper. Blend until smooth. Transfer to an airtight container and chill up to 6 hours.
To serve, add gazpacho in bowls along with chopped veggies that were set aside as garnishing. Add additional salt and pepper to taste on top. You can add additional jalapeño slices on top as garnishing along with mint leaves.