Green Gaspacho with Honeydew Melon and Basil
I’ve been wanting to make myself a good gazpacho for a while now, and with the arrival of very hot days, I thought it was the perfect timing! This green gazpacho combines fresh, tasty ingredients that are easy to find at the grocery store. I really encourage you to try it, it’s ideal for cooling off this summer!
For those unfamiliar with tomatillos, these are small green tomatoes with a shell like ground cherries. To discover!
- Servings: 4 to 8
- Preparation time: 20 minutes
Frequently asked questions
Yes, you can use maple syrup as a replacement to make it all-vegetable.
Ingredients
Gaspacho
- 4 cups (1 L) honeydew melon, cubed
- 3 cups (750 ml) tomatillos, cut into 4 pieces
- 4 Lebanese cucumbers, cubed
- 2 cups (500 ml) basil
- 1 garlic clove
- 2 tablespoons (30 ml) lime juice
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (3.75 ml) salt
- Pepper, to taste
Toppings
- A few basil leaves
- Olive oil drizzle
- Flaky salt
- Hot pepper flakes
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Preparation
Gaspacho
- In a blender, blend all the gazpacho ingredients until very smooth. Serve with garnishes.
