Lunch

This green gazpacho recipe is a cold, no-cook soup packed with fresh vegetables!

Ingredients
  • 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
Step By Step Method

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