Honeydew Basil Gazpacho
a refreshing, light honeydew basil gazpacho
serves: 4
Ingredients
Scale
- 1 honeydew melon, cubed (about 2 ½ lbs of cubed melon)
- 1 cucumber, chopped
- 2 tbsp diced red onion
- ¼ cup water
- 2 tbsp white wine vinegar
- ¼ cup olive oil
- 1 ½ tsp kosher salt
- 6 basil leaves (plus more to garnish)
- freshly cracked black pepper
Instructions
1. Combine the melon, cucumber, red onion, water, and vinegar in a blender and blend until smooth.
2. With the blender running, drizzle in the olive oil until incorporated.
3. Finish with the basil and salt. Blend to combine.
4. Serve chilled with freshly cracked black pepper and basil leaves to garnish.