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Honeydew Gazpacho
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Description
A pleasant balance of sweet and spicy. This is a refreshing way to enjoy soup in the summer!
Ingredients
- ½ whole Jalapeno (seeds Removed)
- 4 whole Red Tomatoes, Skin Removed And Roughly Chopped
- 1 whole Green Tomato, Skin Removed And Roughly Chopped
- ½ whole Small Honeydew, Roughly Chopped
- 2 stalks Celery, Roughly Chopped
- 1 whole Small Cucumber, Peeled And Roughly Chopped
- 1 clove Garlic
- ¼ cups Chopped Cilantro
- ½ whole White Onion, Roughly Chopped
- ½ whole Lemon, Juiced
- ½ whole Lime, Juiced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Red Wine Vinegar
- Salt To Taste
- Pepper To Taste
Preparation
To roast the jalapeno, place it on a pan cut side down and put it under the broiler until the skin is blackened, about 5 minutes. Remove it from the oven and allow to cool slightly. Then carefully use a knife or fork to scrape off the blacked skin and discard the skin.
Combine all ingredients in a large food processor and pulse until a soup-like texture emerges.
If you would like a thinner gazpacho, strain the mixture into a bowl through a fine mesh strainer or cheesecloth. If not, simply pour the gazpacho right into a bowl. Refrigerate at least 2 hours or overnight, to help blend the flavors.
Serve chilled and enjoy!
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