For me, being the non-tomato kid growing up, I pretty much thought V-8 was a punishment much like soap in your mouth. Which is why sweet, fruity dishes like a melon gazpacho hit a homerun with me. This is absolutely delightful on those dog days of summer when it is simply too hot to make any kind of dessert. Light, refreshing, cooling, this one has it all.
6 cups (1 kg) watermelon, seeded and cubed
2 medium cucumbers, peeled, seeded and cubed
1 honeydew melon, cubed
¼ cup (6 g) chopped fresh basil
¼ cup (6 g) chopped fresh mint
2 tablespoons minced shallot
¼ cup (6 g) chopped flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
¾ teaspoon salt (optional)
- Working in batches, combine some of the melons, cucumber, basil, mint, shallot, and parsley in a blender or food processor. Be careful not to fill too high or you will have a mess!
- Puree until smooth.
- Remove the first batch and pour into a large bowl.
- Repeat process for 2 or 3 more times until all melon has been pureed.
- Stir all together, and mix in the vinegar, olive oil and salt to taste.
Variations—Add some tomatoes, other varieties of melons, some pears, whatever works for you to change this up.
