Cucumber Gazpacho

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

INGRIDIENT

2 large English cucumbers

3 cups chopped honeydew melon

1 cup cubed crustless day-old white bread

¼ cup olive oil, plus extra for drizzling

1 tablespoon sherry vinegar

2 ¼ teaspoons kosher salt, plus more to taste

¼ cup crumbled feta cheese

2 tablespoons chopped fresh mint

2 teaspoons honey

DIRECTION

Step: 1

Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.

Step: 2

Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.

Step: 3

Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.

Step: 4

Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.

Step: 5

Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.