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Melon gazpacho – paleo recipe
Stav Kogan

Melon gazpacho

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Servings: 4 servings
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 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 tbsp minced shallot
  • ¼ cup (6 g) chopped flat-leaf parsley
  • 3 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • ¾ tsp salt (optional)
  • Puree until smooth.

Method
 

  1. 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!
  2. Remove the first batch and pour into a large bowl.
  3. Repeat process for 2 or 3 more times until all melon has been pureed.
  4. Stir all together, and mix in the vinegar, olive oil and salt to taste.

Nutrition

Calories: 185kcalCarbohydrates: 37gProtein: 3gFat: 5g

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