Cucumber Gazpacho

Name: Cucumber Gazpacho
Total time: 85
Yield: 4
Ingredients: 2 large English cucumbers; 3 cups chopped honeydew melon; 1 cup cubed crustless day-old white bread; 0.25 cup olive oil, plus extra for drizzling; 1 tablespoon sherry vinegar; 2.25 teaspoons kosher salt, plus more to taste; 0.25 cup crumbled feta cheese; 2 tablespoons chopped fresh mint; 2 teaspoons honey

Recipe by Elizabeth Mervosh from allrecipes.com

Lunch 1 Hr. 25 Mins.

Ingredients

4 servings

•

2 large English cucumbers
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3 cups chopped honeydew melon
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1 cup cubed crustless day-old white bread
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0.25 cup olive oil, plus extra for drizzling
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1 tablespoon sherry vinegar

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2.25 teaspoons kosher salt, plus more to taste
•

0.25 cup crumbled feta cheese
•

2 tablespoons chopped fresh mint
•

2 teaspoons honey

Instructions

Thinly slice enough cucumber to measure 1/3 cup; coarsely chop the rest. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
Transfer the chopped cucumber to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl.
Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.