Melon and Avocado Gazpacho

Name: Melon and Avocado Gazpacho
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 Cantaloupe melon; 1/2 avocado; 1 large cucumber; 1/2 lemon; Fresh mint leaves; Pink Himalayan salt; A splash of extra virgin olive oil; Cold water; Tio Pelón lemon jalapeño hot sauce

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Whenever hot days roll around, I find myself craving fresh dishes, and this melon and avocado gazpacho has become one of my absolute seasonal staples. It is a lovely twist on classic tomato gazpacho, perfect for eating well the simple way, using natural ingredients with zero fuss.

The sweetness of the melon pairs wonderfully with the creaminess of the avocado, the crisp cucumber, and that aromatic hint of fresh mint. All you have to do is blend everything up and serve it well chilled for a truly refreshing starter.

Prep: 15 minCook: 10 minServes: 4

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Ingredients

Here are the ingredients you need for this recipe

1 Cantaloupe melon
1/2 avocado
1 large cucumber
1/2 lemon
Fresh mint leaves
Pink Himalayan salt
A splash of extra virgin olive oil
Cold water
Tio Pelón lemon jalapeño hot sauce

Step by step

Method

1Cut the melon open, scoop out the seeds, chop the flesh into chunks, and place it in the blender jug.
2Next, slice the avocado in half, scoop out the flesh with a spoon, and add it to the blender.
3Peel and chop the cucumber into chunks and drop it into the blender as well.
4Season with the juice of half a lemon, a splash of olive oil, salt to taste, and fresh mint leaves.
5Add a splash of water and blend thoroughly (if you want a thinner consistency once blended, just add a little more water).
6Taste and adjust the salt, lemon, or mint as needed.
7Chill in the fridge and serve ice-cold with a few drops of the lemon jalapeño sauce.
8And that's it! Our MELON AND AVOCADO GAZPACHO is ready.