This soup is a throwback to a fantastic gazpacho I had while traveling a few years ago 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. 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 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
- Place all the ingredients 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. Add more fresh herbs or a drizzle of olive oil, as well.