Ingredients:
1/2 honey dew
1/2 cantaloupe
1 tomato peeled
2 TB chopped mint
2 TB extra virgin olive oil
Directions:
Peel the melons and discard the seeds. Chop the flesh into about 2 inch pieces and put in a your food processor and puree until smooth, adding ½ cup of water. Roughly chop the peeled tomato, puree until smooth and add to the melon. Add the oil and mint and add more water if too thick until you reach a smooth consistency.
To give the gazpacho a sweeter taste, you might add some sugar if you desire. Chill in the refrigerator for a couple hours.
You may also add more mint, finely chopped peach, melon or strawberry as a garnish or drizzle pesto oil on top.
Melon Gazpacho Soup
Sunday, September 25, 2011