It feels like I’ve been saying this for a few weeks now (and perhaps I’m a tad biased as I am currently very pregnant), but we are really in the midst of the hot, long days of summer. By the end of each of these days, the last thing I want to do is cook an elaborate meal, so today, my tiredness is to your benefit, as I believe I’ve created one of my most simple yet satisfying recipes to date. Capitalizing on the fresh, ripe produce that summer brings, I created a simple green gazpacho that calls for four ingredients – yes, you read that correctly – four ingredients, and 15 minutes you can have a delicious meal on the table.
I originally planned on this recipe calling for a few additional ingredients and even made a couple of different batches as I tested out ratios and flavors. Still, I found the simplest version to be the most satisfying. I did include some instances in which you may want to add additional ingredients in the notes section as you may want to experiment. I encourage you to start with this simple base, taste as you go, and only add more if you deem it necessary, as I did not. These types of recipes are really about letting the in-season ingredients shine! Enjoy!
Green Gazpacho
Total Time: 20 Minutes
Makes: 3 Cups, Approximately 2 Servings
Ingredients
- 2 CUPS HONEYDEW MELON, CUT INTO LARGE CHUNKS
- 4 CUPS SEEDLESS CUCUMBER, CUT INTO LARGE CHUNKS
- 1 AVOCADO, CUT INTO LARGE CHUNKS
- 1 JALAPENO, VEINS AND SEEDS REMOVED, ROUGH CHOPPED
- 1 TSP SALT, DIVIDED
- CILANTRO SPRINGS, OPTIONAL FOR GARNISH
Directions
- Cut all of your ingredients as described above
- Place everything in a high-powered blender or food processor, starting with ½ tsp of salt and tasting as you blend, adding more as necessary
- Blend until smooth. Top with cilantro, if desired. Serve immediately.
Tips
I also planned on adding dill, Greek yogurt, white balsamic vinegar, and lime juice. I decided they weren’t necessary – especially if serving immediately. However, there are few instances where you may want to add some of these:
- If not serving within the hour, add the juice of one lime to the mixture. The acid will help keep your beautiful green soup from turning a tad brown, as these veggies tend to do as they oxidize.
- If you desire a slightly creamier soup, add ½ cup of Greek yogurt. The tang of the yogurt will compliment the rest of the ingredients without overpowering their natural flavor. The avocado added enough “creaminess,” and the recipe is vegan with the original ingredients.
- Unlike most soups, I found this to be best when served immediately. When I went back to eat it the next day, I added a splash (about 1 TBS) of white balsamic vinegar to jump-start and “revive” the flavors, as vinegar, like salt, helps bring out the natural flavors of any ingredient.
- If you don’t have access to fresh, in-season honeydew, cucumbers, and avocados, their flavors may not be as strong – you may want to add a teaspoon of chopped, fresh dill, or even basil to help add more flavor.
