Cucumber Melon Gazpacho
This cold soup blends inspirations: half Spanish gazpacho and, with a refreshing mix of yogurt, cucumber and mint, half Indian raita. When melons are at peak sugary and juicy ripeness,…
Instructions
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1
In a blender, purée all the ingredients until smooth. Season with salt and pepper. Transfer to a large bowl and refrigerate for 1 hour or until completely chilled. Thin out with water, if desired. Adjust the seasoning.
This cold soup blends inspirations: half Spanish gazpacho and, with a refreshing mix of yogurt, cucumber and mint, half Indian raita. When melons are at peak sugary and juicy ripeness, almost any variety will shine in this recipe. We’re particularly fond, however, of honeydew, canary melon and yellow watermelon.
