Honeydew melon & cucumber gazpacho

I derived this recipe from recipes found on Food Network & Food 52. Taking some ingredients from each of the recipes available.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add olive oil to a small pan and sauté scallions and garlic until translucent. Pour white wine and let it bubble away for 3 – 5 minutes on a low heat. Set aside to cool slightly.

Step 2

Add the chopped honeydew melon, cucumbers, and mint leaves, along with the onion mixture in a blender and pulverize until smooth. Thin it out with chilled water to suit your consistency.

Step 3

Refrigerate for at least 2 hours, or overnight. Divide into serving bowls and garnish with cucumber slices and mint. Serve chilled.

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