Cucumber Gazpacho

Ingredients

• 2 large English cucumbers
• 3 cups chopped honeydew melon
• 1 cup cubed crustless day-old white bread
• 0.25 cups olive oil , plus more for drizzling
• 1 tablespoon sherry vinegar
• 2.25 teaspoons kosher salt , plus more to taste
• 0.25 cups crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 2 teaspoons honey

Instructions

1. 1

   Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.

2. 2

   Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.

3. 3

   Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.

4. 4

   Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.

5. 5

   Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.