Green Melon Gazpacho
Paula Sachs recipe turns traditional gazpacho on its head with this green melon version. The soup is easy to make, best served well chilled and suitable for vegan diets. No cooking required, which is terrific on hot summer days.
Ingredients
- 2 ripe melons
- 2 ripe Avocados
- 1 cup spinach
- handful of flat-leaf (Italian) parsley
- handful of basil
- knob of Ginger
- 4 for juice limes
- pinch of Chili flakes
- pinch of Salt
- extra water as needed
- 1 tbsp coconut yogurt optional garnish
Instructions
- Peel your melons, remove the seeds and cut into chunks
- Peel the avocado and remove the pit
- Peel knob of ginger
- Place the melon, avocado, spinach, basil, parsley, ginger, chili flakes, and lime juice into a blender and blend until smooth. Add a bit of water, as necessary, to help liquidize the ingredients.
- Season to your liking
- Garnish with black pepper, freshly torn basil and a dollop of coconut yogurt
- Bon appetit et santé!
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