Gazpacho Verde with Ginger Vinaigrette

Name: Gazpacho Verde with Ginger Vinaigrette
Cuisine: Spanish
Ingredients: 2 lb [910 g] honeydew melon, peeled, seeds removed, and chopped into 1 in [2.5 cm] pieces (about 6 cups); 3 small seedless cucumbers, peeled and cut into 1 in [2.5 cm] pieces; 1 avocado, peeled and seeded; 1 bunch green onions, trimmed and coarsely chopped; 1 bunch fresh cilantro, coarsely chopped; 2 Tbsp pickled jalapeño slices plus 1 Tbsp pickling juice; 2 Tbsp pickled jalapeño slices plus 1 Tbsp pickling juice; Grated zest of 1 lime; 1 Tbsp fresh lime juice; ¼ tsp freshly ground black pepper; 3 Tbsp olive oil; 2 Tbsp white wine vinegar, champagne vinegar, or rice vinegar; 2 Tbsp white wine vinegar, champagne vinegar, or rice vinegar; 2 Tbsp white wine vinegar, champagne vinegar, or rice vinegar; 1 tsp tamari; 1 tsp grated fresh ginger; 1 tsp brown sugar; 1 tsp red pepper flakes; ⅛ tsp salt; Sour cream or plain Greek yogurt, for serving (optional); Sour cream or plain Greek yogurt, for serving (optional); ¼ cup [30 g] chopped roasted pistachios (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

This gazpacho is the dinner equivalent of a green smoothie for breakfast. Packed with fruits and veggies, it uses an abundance of in-season produce to create a meal that is light and delicious (something I can’t always promise of my green smoothies). This no-cook soup comes together in minutes (plus chilling time) and hits all the right flavor notes for a summer meal: bright, acidic, herbaceous, and light.

Ingredients

Europe
Spain
Dinner
Breakfast
Gluten-free
Vegetarian
Mediterranean
Summer

Ingredients

Method