a refreshing, light honeydew basil gazpacho
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.