Recipe information
Ingredients for - Cucumber Gazpacho
1. English cucumbers - 2 large
2. Chopped honeydew melon - 3 cups
3. Cubed crustless day-old white bread - 1 cup
4. Olive oil, plus extra for drizzling - ¼ cup
How to cook deliciously - Cucumber Gazpacho
1. Stage
Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
2. Stage
Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
3. Stage
Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
4. Stage
Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
5. Stage
Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
