A refreshing honeydew basil gazpacho to enjoy before the summer heat goes away! It’s sweet and subtle, with a beautiful floral flavor from the basil. Perfect to start any end of summer meal.
I cannot believe I haven’t shared a gazpacho sooner than the (very) end of summer! It’s one of my favorite things to eat during the brutally hot months, as it’s super light and refreshing!
Gazpacho, for those who may not know, is essentially a chilled soup made of raw, blended vegetables. Of course, just like anything, there are so many variations that can be created. I actually love roasting some of the vegetables first and then cooling and blending them for extra flavor.
This honeydew basil gazpacho is simple and straightforward. I’m using beautiful honeydew melon to give this soup a subtly sweet flavor and gorgeous light green color.
Hints of vinegar, red onion, and basil turn this into a zippy, herbaceous recipe. I love garnishing with freshly cracked black pepper to round everything out.
So, before the summer (officially) ends, I highly suggest making this on a hot day to start any meal on a really lovely note! And don’t worry…soon we’ll be talking all things fall and cozy, which is my absolute favorite!!
- 1 honeydew melon, cubed (about 2 ½ lbs of cubed melon)
- 1 cucumber, chopped
- 2 tbsp diced red onion
- ¼ cup water
- 2 tbsp white wine vinegar
- ¼ cup olive oil
- 1 ½ tsp kosher salt
- 6 basil leaves (plus more to garnish)
- freshly cracked black pepper
- 1. Combine the melon, cucumber, red onion, water, and vinegar in a blender and blend until smooth.
- 2. With the blender running, drizzle in the olive oil until incorporated.
- 3. Finish with the basil and salt. Blend to combine.
- 4. Serve chilled with freshly cracked black pepper and basil leaves to garnish.
Tip: I love eating leftovers of this charred corn salad with this gazpacho for a really perfect, quick lunch.