Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

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Recipe Summary

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.

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  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.

  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.

  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.

  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts

270 calories; protein 4.7g; carbohydrates 26.2g; fat 17.6g; cholesterol 14mg; sodium 1358.8mg. Full Nutrition
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