Melon Gazpacho with Cucumber Relish

  • serves 0
Michael Smith
Michael Smith Chef at Home

Michael Smith is all about creating something for your specific palate, so be flexible with these ingredients, make this dish your own!

9 Ratings
Directions for: Melon Gazpacho with Cucumber Relish


Melon Gazpacho

1 ripe honeydew melon, peeled, seeded and chunked

2 slices day old artisan bread, cubed

½ cup extra virgin olive oil

¼ cup sherry vinegar

½ cup toasted almonds

Salt to taste

Cucumber Relish

1 English cucumber, cut into half-inch chunks

2 carrots, grated

4 green onions, sliced thinly

1 lemon, juiced and zested

1 Tbsp grated ginger

1 Tbsp mustard

1 Tbsp olive oil



Melon Gazpacho

1. Place the melon in a blender and puree until smooth. Add the bread, olive oil, vinegar, almonds and salt and continue blending well until smooth.

Cucumber Relish

1. Toss all of the relish ingredients together. Serve a bowlful of the gazpacho with a spoonful of the relish in the center.

See more: North American, Dinner, Fruit, No-Cook, Lunch, Vegetables, Soup, Summer

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