Cantaloupe Mint Cucumber Gazpacho

005 (2)

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. Put 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 mortar and pestle until desired consistency. Chill before serving.

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