Avocado Honeydew Melon Recipes

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GREEN GAZPACHO



Green Gazpacho image

A cold, no-cook soup packed with fresh vegetables!

Provided by MrsFisher0729

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 55m

Yield 2

Number Of Ingredients 9

2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado - peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

Steps:

  • Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g

HONEYDEW MELON GAZPACHO



Honeydew Melon Gazpacho image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 small honeydew melon, peeled and seeded
1 large cucumber, peeled and seeded
1 cup green grapes
1 cup packed spinach leaves
1/4 cup basil leaves
4 scallions, sliced
1 serrano chile, seeded and chopped
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 lime, juiced
1 tablespoon honey
1 avocado, seeded and flesh removed
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves
Avocado slices
4 lime wedges

Steps:

  • Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
  • Transfer to a bowl, cover and refrigerate for at least 1 hour.
  • To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

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