Cucumber Melon Gazpacho

honeydew melon

🥗Healthier: cantaloupe

💰Cheaper: watermelon

Cantaloupe offers a similar sweetness with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Start by blanching the almonds: drop 1 cup of raw almonds into a pot of boiling water for 60 seconds.

Remove the almonds and cool them down in cold water to easily pop off the skins.

In a separate pot, add 1 cup and 1/4 of water and bring it to a boil for the almonds.

While the water is boiling, prepare the other ingredients: cut the honeydew melon in half, remove the seeds, and scoop out the flesh to get roughly 2 cups of chopped melon.

Peel the cucumbers (optional) and chop them into chunks, using about 2 cucumbers.

Chop 5 scallions, keeping the woody stems out, and add them to the blender.

Prepare the jalapeño: remove the seeds and ribs for less heat, then mince it for garnish.

Check on the almonds, swirl them in the boiling water, and then let them cool down.

Add the prepared honeydew, cucumbers, scallions, and jalapeño to the blender.

Add the cooled almonds to the blender along with the water they were boiled in.

Blend all the ingredients until smooth, adjusting the consistency as needed.

Taste and adjust seasoning if necessary, adding more lime juice or salt as desired.

Chill the gazpacho in the refrigerator for at least 30 minutes before serving.

Serve in bowls, garnished with additional chopped scallions and jalapeño.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary