Avocado Melon Gazpacho
15 minutes is all you need to make this simple and delicious Avocado Melon Gazpacho! A healthy and refreshing twist on traditional gazpacho, and one you will want on repeat all summer.
Servings: 4 servings
Ingredients
- 1 large avocado pitted and halved
- 1 8 inch cucumber sliced
- 4 cups cubed honeydew melon
- 1/3 cup diced fennel bulb
- 1 jalapeno, seeds removed and diced
- 1/3 cup loosely packed mint leaves
- 1/4 cup loosely packed basil leaves
- Juice of 1 large lemon about 1/4 cup
- 1/4 cup white wine vinegar
- 1/4 cup avocado oil or olive oil
- 1/2 tsp salt
- 1/4 cup diced prosciutto for garnish
Instructions
- In a high powered blender, add avocado, cucumber, melon, fennel, jalapeño, mint, basil, lemon, and white wine vinegar. Blend for at least one minute, until ingredients almost incorporated.
- While motor is running, slowly add in avocado oil. Continue to pulse at least another 2 minutes so that the soup gets thinner. Add water if soup is too thick.
- Refrigerate for at least 1 hour before serving to let flavors meld.
- Serve chilled with prosciutto, optional.