Cucumber Basil Melon Gazpacho
Ingredients
- 6 C honeydew melon
- 3 green onions
- 6 tomatillos
- 1 jalapeño
- 1 avocado
- 2 English cucumbers
- 2 C fresh basil
- 2 garlic cloves
- 1 shallot
- 1 poblano or hatch pepper
- 1/2 tsp salt and pepper
- 1 lemon, juiced
- 1 C coconut yogurt
- 3 C spinach
- 2 TBSP olive oil (optional)
To serve
- coconut yogurt
- pepitas
- microgreens
- crunchy chickpeas
- flaky salt
Preparation
Add all ingredients to a blender and puree until super smooth and creamy. May need to do in batches depending on the size of your blender. Season to taste.
Chill in the fridge for at least a couple of hours. Serve very cold drizzled with coconut yogurt and other toppings.
