Cantaloupe Mint Cucumber Gazpacho

Serves  6

4 cucumbers, peeled, deseeded and chopped fine
1 medium cantaloupe, deseeded, peeled and cut into small dice
2 bunches green onions, sliced fine
1 teaspoon fresh ginger, finely grated
3 cloves garlic, chopped fine
½ cup fresh mint, chopped fine
½ cup fresh basil chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh flat leaf parsley, chopped fine
¼ cup  champagne vinegar
¼  cup almond oil
¼ cup plain yogurt
1 teaspoon salt
1 teaspoon white pepper
Melon balls, garnish
Fresh herbs, garnish

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing untl semi smooth.  Pout liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with melon balls and herbs.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.