Honeydew Gazpacho
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| Servings |
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Ingredients
Fresh Fruits
- 4 cups honeydew melon about 1 large melon
- 1 tablespoon fresh-squeezed lemon juice
Fresh Vegetables
- 2 cucumbers
- 1/4 jalapeno or serrano pepper more or less, to taste
Meat
- 2 slices turkey bacon
Ingredients
Fresh Fruits
Fresh Vegetables
Meat
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Instructions
- Wash melon, slice in half, remove seeds and membranes, and discard. Slice melon halves into wedges, carefully remove skin with sharp knife, and cut into cubes. Add 4 cups melon cubes to blender.
- Wash and peel cucumbers, cut into pieces, add to blender. Juice half of a lemon, add 1 tablespoon fresh-squeezed lemon juice to blender.
- Remove stem, membranes, and seeds of jalapeño. Start by adding 1/4 pepper to blender. Blend all ingredients on high speed until smooth. Add more or less jalapeño, to taste. Jalapeño seeds and membranes contain the heat, add to blender for spicier gazpacho and blend until smooth.
- Refrigerate gazpacho until chilled. In the meantime, brown turkey bacon, drain on paper towels and cool. Dice or crumble turkey bacon and use as a garnish for each serving of gazpacho.
- Store leftover gazpacho in an airtight container in refrigerator. Add turkey bacon bits just before serving.
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