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13
CUCUMBER MELON GAZPACHO
Yield: 2 servings
This colorful and refreshing cold soup makes a perfect starter. Though you want a tiny dice of the
cucumber and cantaloupe for the garnish, the dice for the soup can be large, since it will be pureed
in the blender.
Ingredients:
• 1 English cucumber, peeled and diced
• ½ cantaloupe, peeled, seeded, and diced
• ½ cup olive oil
• ¼ cup plain yogurt
• 2 Tbsp chopped fresh basil, plus small leaves for garnish, if desired
• 2 Tbsp fresh lime juice
• 1 garlic clove, coarsely chopped
• 1 tsp kosher salt
• Sliced fresh chives, for garnish (optional)
Steps:
1. Reserve a tiny handful of diced cucumber and cantaloupe for garnish if you like. Put the rest of
the cucumber and cantaloupe in the pitcher fitted with the emulsifying blade.
2. Add the olive oil, yogurt, basil, lime juice, garlic, and salt.
3. Put on lid and secure pitcher to blender base.
4. Press MEDIUM and blend ingredients until smooth.
5. Chill soup for at least 1 hour and up to 2 days.
6. Serve garnished with chives, diced cucumber and cantaloupe, and basil leaves, if desired.
RECIPES
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