Serve cold, no-cook gazpacho made from honeydew melon, cucumber, and avocado as a starter, or as part of a light meal when it's just too hot to cook.
Ingredients
- 2 cups diced honeydew melon
- 1 English (seedless) cucumber , peeled and diced
- 1 small onion , diced
- 1 avocado
- 1 jalapeño pepper , seeded and coarsely chopped
- 1 clove garlic , chopped
- 0.25 cups white balsamic vinegar
- 1 tablespoon fresh lime juice
- salt and freshly ground black pepper to taste
Instructions
-
1
Combine melon, cucumber, onion, avocado, jalapeño, garlic, vinegar, lime juice, salt, and pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts
Per serving
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