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Recipe of the Week

Green Gazpacho

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“A cold, no-cook soup packed with fresh vegetables!”

Ingredients

Original recipe makes 2 servings Change Servings
2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado – peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
1/4 cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

 

Directions
Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.