I was totally inspired by this fantastic vegan gazpacho while traveling recently in Missouri. This fun, hip restaurant in St. Louis had a fruit based gazpacho on their menu. The light, flavorful cantaloup gazpacho was garnished with toasted, chopped pistachio nuts and an optional dollop of tangy greek yogurt. Not home even 24 hours, I re-created the soup with honeydew melon and cucumber, and a garnish of lightly salted crunchy chickpeas. This dish involves no cooking and makes a scrumptious appetizer or effortless lunch.
- 3 cups honeydew melon, flesh cut into cubes
- 4 small cucumbers, skin-on and coarsely chopped
- 1/2 cup fresh basil
- 2-3 tablespoon fresh tarragon leaves
- 1/2 avocado
- 1/2 jalapeño pepper (or the whole pepper for more of a kick)
- Juice of a lemon (about 2 tablespoons)
- 1 large garlic clove
- 1-2 tablespoons white balsamic vinegar or white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- Garnish options: (store-bought) crunchy chickpeas, toasted nuts, fresh herbs, lemon juice, extra-virgin olive oil
Place all the ingredients in the bowl of a food processor or a blender and mix until smooth and creamy. Adjust seasonings and chill for about an hour before serving. Serve with crunchy chickpeas, toasted nuts, fresh herbs or a drizzle of olive oil. Serves 4.