Recipe by MrsFisher0729
"A cold, no-cook soup packed with fresh vegetables!"
Watch video tips and tricks
diced honeydew melon
English (seedless) cucumber, peeled and diced
avocado - peeled, pitted, and chopped
jalapeno pepper, seeded and coarsely chopped
white balsamic vinegar
salt and freshly ground black pepper to taste
Holy Cow, was this ever good!! I served it during a girls spa weekend at our ranch. I served the leftover amount to my husband 4 days after making it and it was just as good!
Worth making for a change, not great.
DELICIOUS! This got me to write a review for the first time. Made it the first time as written, except used a bunch of green oinions as they were on hand and just 1/8 C white wine vinegar for the same reason. Put all in my Vitamix and absolutely loved every drop - so much so that I made it again right away adding a couple big handfuls of spinach - again in the Vitamix, for a healthy and tasty on the go lunch smoothie. The spinach did not alter the flavor.
My only change was to omit onion since I do not like it. My husband and I both thought this was wonderful when we sampled a spoonful. We didn't eat it that night, but a couple days later. Upon trying to eat an entire bowlful, we both found it was just too much. A small portion as a side to complement another food item such as a chicken breast or pork chop would probably be perfect.
I added an extra jalapeño cause I like it spicy! I put a dollop of Greek Yogurt on it to make it a little more rich and to kill the burn. Overall very tasty, I would definitely make it again. :)
I'm going to jump on the band wagon for this soup. Easy to make and refreshing on a summer day. The jalapeno pepper complements the cucumber and honeydew melon nicely. I threw in some fresh dill just because I had some in hand.
The only recommendation I would make is to use only half the jalapeno at first and then adjust it to your desired level.
Personally, I like the kick but for some guests it may be too much. I must admit that it was up there but perhaps it was just the pepper I was using. (And I'm not shy about eating spicy food.)
This was so addicting! I have been making all kinds of soups this week, and figured I would try a gazpacho since I've never tasted, let alone created, one before. I was out of regular onion, so used green onions, and only had white vinegar instead of the white balsamic. The sweet and the sour and the kick of jalepeno in the back of your throat - it was amazing! Totally a winner for nights where I need something quick and fresh but still full of flavor!
This was delicious. Great on a summer day. I brought it to my family picnic and everybody loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 276
** Calories from Fat: 136
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.
See how to make a refreshing gazpacho without tomatoes!
See how to make a classic cold Spanish soup.