I’ve decided that one way to make mealtime interesting is to try new recipes. As a side bonus (or maybe this should be the primary goal), it helps me clean out and even get rid of piles of paper. Here’s one we tried this week. Wayne says it can’t be called “gazpacho” because it doesn’t have tomatoes in it. However, I guess it depends on which dictionary you check:
Oxford: a Spanish-style soup made from tomatoes and other vegetables and spices, served cold.
Merriam-Webster: a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold.
Whether it’s really gazpacho or not, it was actually pretty good.
|And now there’s one less piece of paper in our house!|
Green Gazpacho (or Spicy Melon Soup)
2-3 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado, peeled, pitted, and chopped
1 jalapeno pepper, seeded and chopped
1 clove garlic, chopped
1/4 cup white balsamic vinegar
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Blend all ingredients in a blender until smooth. Adjust seasonings if desired, and chill at least 30 minutes before serving. Serves 4.