This summer-ready cucumber gazpacho has an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with soft herbs, a yogurt drizzle, olive oil-toasted bread cubes, or delicate-tasting seafood, such as crab.
Ingredients
- English cucumbers: 2 piece
- honeydew melon: 3 cups (chopped)
- crustless day-old white bread: 1 cup (cubed)
- olive oil, plus extra for drizzling: 0.25 cup
- sherry vinegar: 1 Tbsp
- ¼ teaspoons kosher salt, plus more: 2 piece (to taste)
- crumbled feta cheese: 0.25 cup
- fresh mint: 2 Tbsp (chopped)
- honey: 2 tsp
Metric Conversion
Stages of cooking
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Thinly slice enough cucumber to measure 1/3 cup; coarsely chop the rest. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
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Transfer the chopped cucumber 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.
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Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
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Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl.
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Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
