Honeydew Gazpacho
Persons
4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 4 Slices Prosciutto
- 4 C. MelloSweet Honeydew Melon, cubed
- 2 C. Cucumber, peeled and chopped
- 1 Avocado, peeled and pitted
- 1/2 C. Basil Leaves, plus more for garnish
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Ground Black Pepper
- 1/4 C. White Wine Vinegar
- 1/4 C. Water
- 1/4 C. Extra-Virgin Olive Oil
Instructions
- Preheat oven to 375°F. Lay prosciutto slices on parchment-paper-lined baking sheet and bake for 10-12 minutes. Let cool completely and set aside.
- In a blender, combine melon, cucumber, avocado, basil leaves, salt, pepper, vinegar and water. Blend until smooth. With machine running, slowly stream in olive oil. Season to taste with additional salt and vinegar. Cover and chill at least 30 minutes.
- Serve, garnished with basil and crispy prosciutto.
Try something outside of your comfort zone with this Honeydew Gazpacho. It’s refreshing, filling and delicious! Enjoy even more melon inspired recipes with this Cantaloupe Caprese Skewers!
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