Melon Cucumber Gazpacho with Avocado
When I was little my mom used to make a soup called gazpacho. It was a chilled soup that she had learned about from her mother. It was refreshing and delicious; she made hers with cucumbers, tomato and basil with a little lemon juice and sea salt. More simple than most recipes for it, but it was perfect for summer. I have made my own twists on it as an adult, but my favorite is with sweet melon. I top it off with a silky avocado cream; it is a nice contrast to the light summer soup. It is quick to make while still being elegant and so good.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a blender, combine cucumbers, tomatoes, melon, pepper, lemon juice, garlic, sea salt and basil and puree until smooth. Pour into 4 bowls.
To make the avocado cream, in a food processor, blend the avocado with a pinch of sea salt until smooth, then add a little water at a time to make it the consistency of cream. Drop small spoonfuls of the cream over the soup, then top with extra cherry tomatoes for garnish if desired.
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- Allergen Friendly
- Heart Healthy
- Side Dish
- Child Friendly