Crenshaw Melon Gazpacho
A refreshing chilled soup made with fresh raw Crenshaw melons, perfect for hot summer days.
20
Prep Time (min)
0
Cook Time (min)
20
Total Time (min)
4
Servings
Ingredients
- 4 Crenshaw melons, peeled and seeded
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Difficulty:Easy
Tags:
cold soupsummer recipehealthy
Instructions
1
In a blender, puree the Crenshaw melons until smooth.
2
Add the cucumber, red bell pepper, red onion, garlic, and mint leaves to the blender and blend until well combined.
3
Transfer the mixture to a large bowl and stir in the olive oil and red wine vinegar.
4
Season with salt and pepper to taste.
5
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
6
Serve chilled and garnish with additional mint leaves if desired.