After some really successful experiments with watermelon I am on to honeydew melon now…I love to eat green and orange cantaloupes as snack but never did I ever think of these in soups. Honeydew Gazpacho is a cold, no-cook soup made from honeydew melon, cucumber, and avocado. It serves as a light meal in itself or as a light starter to a heavy meal.
I loves hot soups be it sweet corn, Sweet Pea and Pumpkin Soup, tomato soup or Bisque, I can have soup any day. I have never really tried cold soups and for some reason cold and soup were compatible in my dictionary so I always look past that and assumed it would taste horrible. But after trying this melon Gazpacho realized that I have missed out on something really amazing for so long.
I first saw watermelon Gazpacho on @binjalvegkitchen’s instagram feed. It looked very colorful and very interesting ( Her Photography is just amazing). But I just scrolled past it after reading that it was a type of cold soup. Months passed and I forgot all about it. I got home this honeydew melon last week and had half of it for evening snack. It turned out not too sweet like usual and I wondered how to finish the other half. Just then Gazpacho crossed my mind.
So I decided to give this a try with small qty just to test how it turns out. I am soo glad that I did. This Honeydew Gazpacho cold soup turned out so good that I totally had to make another batch. I can’t vouch for all type of cold soups but I will definitely be making this one more often. It’s extremely simple to make and can be super quick meal with a healthy salad or just a light starter to a heavy meal 😉.
What other melons can be used ?
There are many varieties of Gazpachos out there and each one have its own unique combinations. I am not sure if a cantaloupes will taste the same as honeydew since I have not tried it. I would not recommend the same combination with a different melon.
Honeydew Gazpacho
Ingredients
- 2 cup roughly chopped honeydue melon
- 1/2 Avocado
- 1/2 tsp fresh mint
- 1 or 2 thai chilli or jalapeno to taste
- 1 small lemon extract the juice
- salt to taste
- 2 small Persian cucumber 1/2 english cucumber
Instructions
- Remove the skin and chop the melon to chunks and chop the avocado, cucumber too.
- I left the skin on the cucumber. if you are using english cucumber you can peel off the skin
- Now add all the ingredients in the blender and grind it to a smooth paste
- Add 1/2 cup water if needed to thin the soup. Serve cold.
Have you tried this Gazpacho before? If you try it Give me a shout out and share pictures with the hashtag #amomscookbook. Drop a comment and rate the recipe also don’t forget to follow me on Facebook, Pinterest and Instagram for more such recipes and food photography.
