Victoria's Honeydew Melon Gazpacho

This cold soup is extremely refreshing.  The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho.  Oh and by the way, it’s super easy to make too!

INGREDIENTS

3 Tablespoons Minced Red Onions

3 Tablespoons Sherry Vinegar

1 Large Honeydew Melon (About 8 Cups)

1 Large Peeled & Seeded Cucumber

1/4 Teaspoon Kosher Salt

Put the minced onions into a small size bowl and add the sherry vinegar.  Let the onions soak for 20 minutes.  Peel and seed the honeydew.  Cut the honeydew into 1 inch cubes and place into a medium size bowl.  Chop the cucumber and place into the honeydew bowl.  Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender.  Pulse until pureed.  Pour into a large size bowl and cover with plastic wrap.  Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled.  Remove from the fridge when ready to serve and ladle into individual bowls.  Serves 4

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