Honeydew Melon Gazpacho, HeirloomTomatoes, Opal Basil
Serves : 4
Ingredients
- 1 whole HoneyDew Melon
- 1 whole avocado
- Juice of 2 limes
- cucumber, about 8 inches long, peeled and roughly cut into chunks
- 8 leafs of basil
- 1 tsp shallot
- 2 teaspoons sherry vinegar, more to taste
- Salt
- ½ cup extra-virgin olive oil, more to taste
- 4 oz water
- Basil Oil (Garnish. Optional)
Preparation
- CombineHoneydew Melon, Cucumber, Avocado shallot in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar, lime juice and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright green and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
