Honeydew and Cucumber Gazpacho

This refreshing, colorful soup takes its cue from an unexpected twist on gazpacho I discovered at a stylish spot in my travels. Their version featured sweet, sun-ripened cantaloupe blended into a silky base, topped with crunchy toasted pistachios and a tangy swirl of Greek yogurt. It was refreshing, unexpected and completely unforgettable. Back home, I recreated it with honeydew melon and cucumber for a greener twist. No cooking required—just toss everything in a blender, chill and serve. I love finishing mine with crispy, lightly salted chickpeas for a satisfying savory crunch. Bright and refreshing, this gazpacho makes the perfect summer starter or no-fuss lunch—it’s sunshine in a bowl.

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Course: Soup

Servings: 4 servings

Ingredients

• 3 cups honeydew melon flesh cut into cubes
• 4 small Persian cucumbers skin-on and coarsely chopped
• 1/2 cup fresh basil leaves
• 2 tablespoons fresh tarragon leaves
• 1/2 an avocado
• 1/2 a jalapeño pepper or the whole pepper for more of a kick - seeds removed
• 1 large garlic clove
• juice of a lemon
• 2 tablespoons white balsamic vinegar or white wine vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• crunchy chickpeas (store-bought) or toasted nuts for garnish

Instructions

• Place all the ingredients, except the chickpeas, in the bowl of a food processor or a blender and mix until smooth and creamy. Taste and adjust the seasoning. Chill for about an hour before serving. Serve with crunchy chickpeas or toasted nuts. Garnish with more fresh herbs and/or a drizzle of olive oil, as well.

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